Next Article in Journal
Beyond the Nut: Pistacia Leaves as Natural Food Preservatives
Previous Article in Journal
Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo)
 
 
Article

Article Versions Notes

Foods 2024, 13(19), 3135; https://doi.org/10.3390/foods13193135
Action Date Notes Link
article pdf uploaded. 30 September 2024 16:58 CEST Version of Record https://www.mdpi.com/2304-8158/13/19/3135/pdf
Back to TopTop