Next Article in Journal
Broccoli (Brassica oleracea L. var. italica) Sprouts as the Potential Food Source for Bioactive Properties: A Comprehensive Study on In Vitro Disease Models
Next Article in Special Issue
Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions
Previous Article in Journal
Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours
Previous Article in Special Issue
Phenolic Compounds from Sesame Cake and Antioxidant Activity: A New Insight for Agri-Food Residues’ Significance for Sustainable Development
 
 
Article

Article Versions Notes

Foods 2019, 8(11), 531; https://doi.org/10.3390/foods8110531
Action Date Notes Link
article xml file uploaded 29 October 2019 07:45 CET Original file -
article xml uploaded. 29 October 2019 07:45 CET Update https://www.mdpi.com/2304-8158/8/11/531/xml
article pdf uploaded. 29 October 2019 07:45 CET Version of Record https://www.mdpi.com/2304-8158/8/11/531/pdf
article supplementary file uploaded. 29 October 2019 07:45 CET - https://www.mdpi.com/2304-8158/8/11/531#supplementary
article html file updated 29 October 2019 07:46 CET Original file -
article html file updated 27 November 2019 22:44 CET Update -
article html file updated 14 February 2020 04:48 CET Update -
article html file updated 20 July 2022 00:44 CEST Update https://www.mdpi.com/2304-8158/8/11/531/html
Back to TopTop