Next Article in Journal
Biotechnological Processes in Fruit Vinegar Production
Next Article in Special Issue
Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil
Previous Article in Journal
Evaluation of Quality and Storability of “Italia” Table Grapes Kept on the Vine in Comparison to Cold Storage Techniques
Previous Article in Special Issue
Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content
 
 
Article

Article Versions Notes

Action Date Notes Link
article xml file uploaded 26 April 2021 10:30 CEST Original file -
article xml uploaded. 26 April 2021 10:30 CEST Update -
article pdf uploaded. 26 April 2021 10:30 CEST Version of Record https://www.mdpi.com/2304-8158/10/5/944/pdf-vor
article html file updated 26 April 2021 10:32 CEST Original file -
article xml file uploaded 27 April 2021 12:53 CEST Update -
article xml uploaded. 27 April 2021 12:53 CEST Update -
article pdf uploaded. 27 April 2021 12:53 CEST Updated version of record https://www.mdpi.com/2304-8158/10/5/944/pdf-vor
article html file updated 27 April 2021 12:54 CEST Update -
article xml file uploaded 14 May 2021 03:39 CEST Update -
article xml uploaded. 14 May 2021 03:39 CEST Update https://www.mdpi.com/2304-8158/10/5/944/xml
article pdf uploaded. 14 May 2021 03:39 CEST Updated version of record https://www.mdpi.com/2304-8158/10/5/944/pdf
article html file updated 14 May 2021 03:40 CEST Update -
article html file updated 26 July 2022 16:51 CEST Update https://www.mdpi.com/2304-8158/10/5/944/html
Back to TopTop