Next Article in Journal
Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface
Next Article in Special Issue
The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine
Previous Article in Journal
Optimization of Carotenoids Production from Camelina sativa Meal Hydrolysate by Rhodosporidium toruloides
Previous Article in Special Issue
Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts
 
 
Article

Article Versions Notes

Fermentation 2021, 7(4), 209; https://doi.org/10.3390/fermentation7040209
Action Date Notes Link
article pdf uploaded. 27 September 2021 11:28 CEST Version of Record https://www.mdpi.com/2311-5637/7/4/209/pdf-vor
article pdf uploaded. 27 September 2021 11:46 CEST Updated version of record https://www.mdpi.com/2311-5637/7/4/209/pdf-vor
article xml file uploaded 28 September 2021 11:42 CEST Original file -
article xml uploaded. 28 September 2021 11:42 CEST Update https://www.mdpi.com/2311-5637/7/4/209/xml
article pdf uploaded. 28 September 2021 11:42 CEST Updated version of record https://www.mdpi.com/2311-5637/7/4/209/pdf
article html file updated 28 September 2021 11:44 CEST Original file -
article html file updated 30 July 2022 07:52 CEST Update https://www.mdpi.com/2311-5637/7/4/209/html
Back to TopTop