Next Article in Journal
Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels
Next Article in Special Issue
New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging
Previous Article in Journal
Bud-Derivatives, a Novel Source of Polyphenols and How Different Extraction Processes Affect Their Composition
Previous Article in Special Issue
A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds
 
 
Article

Article Versions Notes

Foods 2020, 9(10), 1344; https://doi.org/10.3390/foods9101344
Action Date Notes Link
article xml file uploaded 23 September 2020 12:55 CEST Original file -
article xml uploaded. 23 September 2020 12:55 CEST Update https://www.mdpi.com/2304-8158/9/10/1344/xml
article pdf uploaded. 23 September 2020 12:55 CEST Version of Record https://www.mdpi.com/2304-8158/9/10/1344/pdf
article html file updated 23 September 2020 13:13 CEST Original file -
article html file updated 22 July 2022 08:18 CEST Update https://www.mdpi.com/2304-8158/9/10/1344/html
Back to TopTop