Next Article in Journal
Effect of Ginseng Powder Supplementation on the Physicochemical Properties, Antioxidant Capacity, and Sensory Characteristics of Cream Soup
Previous Article in Journal
Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach
Previous Article in Special Issue
Sensory Descriptor Analysis of Whisky Lexicons through the Use of Deep Learning
 
 
Editorial

Article Versions Notes

Foods 2022, 11(9), 1192; https://doi.org/10.3390/foods11091192
Action Date Notes Link
article xml file uploaded 20 April 2022 12:08 CEST Original file -
article xml uploaded. 20 April 2022 12:08 CEST Update https://www.mdpi.com/2304-8158/11/9/1192/xml
article pdf uploaded. 20 April 2022 12:08 CEST Version of Record https://www.mdpi.com/2304-8158/11/9/1192/pdf
article html file updated 20 April 2022 12:09 CEST Original file -
article html file updated 2 August 2022 19:49 CEST Update https://www.mdpi.com/2304-8158/11/9/1192/html
Back to TopTop