Next Article in Journal
Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5
Next Article in Special Issue
Evaluation of Lignocellulosic Wastewater Valorization with the Oleaginous Yeasts R. kratochvilovae EXF7516 and C. oleaginosum ATCC 20509
Previous Article in Journal
The Technological Perspectives of Kombucha and Its Implications for Production
Previous Article in Special Issue
Establishing Mixotrophic Growth of Cupriavidus necator H16 on CO2 and Volatile Fatty Acids
 
 
Article

Article Versions Notes

Fermentation 2022, 8(4), 186; https://doi.org/10.3390/fermentation8040186
Action Date Notes Link
article xml file uploaded 14 April 2022 11:35 CEST Original file -
article xml uploaded. 14 April 2022 11:35 CEST Update https://www.mdpi.com/2311-5637/8/4/186/xml
article pdf uploaded. 14 April 2022 11:35 CEST Version of Record https://www.mdpi.com/2311-5637/8/4/186/pdf
article html file updated 14 April 2022 11:37 CEST Original file -
article html file updated 2 August 2022 18:48 CEST Update https://www.mdpi.com/2311-5637/8/4/186/html
Back to TopTop