Next Article in Journal
Anaerobic Fermentation—A Biological Route towards Achieving Net Neutrality
Next Article in Special Issue
The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor Daqu
Previous Article in Journal
Biodiversity of Lactic Acid Bacteria in Traditional Fermented Foods in Yunnan Province, China, and Comparative Genomics of Lactobacillus plantarum
Previous Article in Special Issue
Microbial Diversity Using a Metataxonomic Approach, Associated with Coffee Fermentation Processes in the Department of Quindío, Colombia
 
 
Article

Article Versions Notes

Fermentation 2023, 9(4), 403; https://doi.org/10.3390/fermentation9040403
Action Date Notes Link
article xml file uploaded 21 April 2023 08:08 CEST Original file -
article xml uploaded. 21 April 2023 08:08 CEST Update https://www.mdpi.com/2311-5637/9/4/403/xml
article pdf uploaded. 21 April 2023 08:08 CEST Version of Record https://www.mdpi.com/2311-5637/9/4/403/pdf
article supplementary file uploaded. 21 April 2023 08:08 CEST - https://www.mdpi.com/2311-5637/9/4/403#supplementary
article html file updated 21 April 2023 08:09 CEST Original file https://www.mdpi.com/2311-5637/9/4/403/html
Back to TopTop