Next Article in Journal
The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup
Next Article in Special Issue
Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions
Previous Article in Journal
Effect of Different Combinations of Freezing and Thawing Rates on the Shelf-Life and Oxidative Stability of Ostrich Moon Steaks (M. Femorotibialis medius) under Retail Display Conditions
Previous Article in Special Issue
Effects of Industrial Processing on Pesticide Multiresidues Transfer from Raw Tomatoes to Processed Products
 
 
Article

Article Versions Notes

Foods 2020, 9(11), 1625; https://doi.org/10.3390/foods9111625
Action Date Notes Link
article xml file uploaded 7 November 2020 09:59 CET Original file -
article xml uploaded. 7 November 2020 09:59 CET Update -
article pdf uploaded. 7 November 2020 09:59 CET Version of Record -
article supplementary file uploaded. 7 November 2020 09:59 CET - https://www.mdpi.com/2304-8158/9/11/1625#supplementary
article html file updated 7 November 2020 10:01 CET Original file -
article xml file uploaded 7 November 2020 10:17 CET Update -
article xml uploaded. 7 November 2020 10:17 CET Update -
article pdf uploaded. 7 November 2020 10:17 CET Updated version of record -
article html file updated 7 November 2020 10:19 CET Update -
article xml file uploaded 7 November 2020 10:41 CET Update -
article xml uploaded. 7 November 2020 10:41 CET Update https://www.mdpi.com/2304-8158/9/11/1625/xml
article pdf uploaded. 7 November 2020 10:41 CET Updated version of record https://www.mdpi.com/2304-8158/9/11/1625/pdf
article html file updated 7 November 2020 10:43 CET Update -
article html file updated 26 November 2020 05:28 CET Update -
article html file updated 23 July 2022 00:11 CEST Update https://www.mdpi.com/2304-8158/9/11/1625/html
Back to TopTop