Next Article in Journal
Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods
Next Article in Special Issue
The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters
Previous Article in Journal
Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10
Previous Article in Special Issue
The Management of Compounds that Influence Human Health in Modern Winemaking from an HACCP Point of View
 
 
Review

Article Versions Notes

Fermentation 2019, 5(2), 46; https://doi.org/10.3390/fermentation5020046
Action Date Notes Link
article xml file uploaded 31 May 2019 14:24 CEST Original file -
article xml uploaded. 31 May 2019 14:24 CEST Update -
article pdf uploaded. 31 May 2019 14:24 CEST Version of Record -
article html file updated 31 May 2019 14:26 CEST Original file -
article xml file uploaded 3 June 2019 02:52 CEST Update https://www.mdpi.com/2311-5637/5/2/46/xml
article pdf uploaded. 3 June 2019 02:52 CEST Updated version of record https://www.mdpi.com/2311-5637/5/2/46/pdf
article html file updated 3 June 2019 02:53 CEST Update -
article html file updated 5 July 2019 10:50 CEST Update -
article html file updated 5 July 2019 11:52 CEST Update -
article html file updated 12 February 2020 16:44 CET Update -
article html file updated 19 July 2022 19:26 CEST Update https://www.mdpi.com/2311-5637/5/2/46/html
Back to TopTop