Next Article in Journal
Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Ventricina)
Previous Article in Journal
Phytochemical Composition, Antibacterial Activity, and Antioxidant Properties of the Artocarpus altilis Fruits to Promote Their Consumption in the Comoros Islands as Potential Health-Promoting Food or a Source of Bioactive Molecules for the Food Industry
 
 
Article

Article Versions Notes

Foods 2021, 10(9), 2137; https://doi.org/10.3390/foods10092137
Action Date Notes Link
article xml file uploaded 10 September 2021 04:08 CEST Original file -
article xml uploaded. 10 September 2021 04:08 CEST Update https://www.mdpi.com/2304-8158/10/9/2137/xml
article pdf uploaded. 10 September 2021 04:08 CEST Version of Record https://www.mdpi.com/2304-8158/10/9/2137/pdf
article html file updated 10 September 2021 04:09 CEST Original file -
article html file updated 30 July 2022 05:07 CEST Update https://www.mdpi.com/2304-8158/10/9/2137/html
Back to TopTop