Next Article in Journal
Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii) from Selected Yeast
Next Article in Special Issue
Novel Wine Yeast for Improved Utilisation of Proline during Fermentation
Previous Article in Journal
Tuning of the Carbon-to-Nitrogen Ratio for the Production of l-Arginine by Escherichia coli
Previous Article in Special Issue
A Microtiter Plate Assay as a Reliable Method to Assure the Identification and Classification of the Veil-Forming Yeasts during Sherry Wines Ageing
 
 
Article

Article Versions Notes

Fermentation 2017, 3(4), 61; https://doi.org/10.3390/fermentation3040061
Action Date Notes Link
article pdf uploaded. 18 November 2017 11:24 CET Version of Record https://www.mdpi.com/2311-5637/3/4/61/pdf-vor
article pdf uploaded. 20 November 2017 11:57 CET Updated version of record https://www.mdpi.com/2311-5637/3/4/61/pdf
article xml uploaded. 20 November 2017 11:57 CET Original file https://www.mdpi.com/2311-5637/3/4/61/xml
article html file updated 20 November 2017 11:59 CET Original file -
article html file updated 2 January 2018 17:02 CET Update -
article html file updated 18 April 2019 11:49 CEST Update -
article html file updated 2 May 2019 14:09 CEST Update -
article html file updated 28 September 2019 13:56 CEST Update -
article html file updated 8 February 2020 21:34 CET Update https://www.mdpi.com/2311-5637/3/4/61/html
Back to TopTop