Next Article in Journal
Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk zard), a Promising Functional Fermented Food
Previous Article in Journal
Differential Analysis of Stress Tolerance and Transcriptome of Probiotic Lacticaseibacillus casei Zhang Produced from Solid-State (SSF-SW) and Liquid-State (LSF-MRS) Fermentations
 
 
Article

Article Versions Notes

Microorganisms 2020, 8(11), 1657; https://doi.org/10.3390/microorganisms8111657
Action Date Notes Link
article xml file uploaded 26 October 2020 09:40 CET Original file -
article xml uploaded. 26 October 2020 09:40 CET Update -
article pdf uploaded. 26 October 2020 09:40 CET Version of Record https://www.mdpi.com/2076-2607/8/11/1657/pdf-vor
article supplementary file uploaded. 26 October 2020 09:40 CET - https://www.mdpi.com/2076-2607/8/11/1657#supplementary
article supplementary file uploaded. 26 October 2020 09:40 CET - https://www.mdpi.com/2076-2607/8/11/1657#supplementary
article html file updated 26 October 2020 09:41 CET Original file -
article html file updated 26 November 2020 02:43 CET Update -
article xml file uploaded 26 November 2020 02:54 CET Update -
article xml uploaded. 26 November 2020 02:54 CET Update https://www.mdpi.com/2076-2607/8/11/1657/xml
article pdf uploaded. 26 November 2020 02:54 CET Updated version of record https://www.mdpi.com/2076-2607/8/11/1657/pdf
article html file updated 26 November 2020 02:55 CET Update -
article html file updated 22 July 2022 22:29 CEST Update https://www.mdpi.com/2076-2607/8/11/1657/html
Back to TopTop