Next Article in Journal
Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes
Next Article in Special Issue
Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by Aspergillus oryzae and Saccharomyces cerevisiae
Previous Article in Journal
Citric Acid Production by Yarrowia lipolytica NRRL Y-1094: Optimization of pH, Fermentation Time and Glucose Concentration Using Response Surface Methodology
Previous Article in Special Issue
Fermentation as a Promising Tool to Valorize Rice-Milling Waste into Bio-Products Active against Root-Rot-Associated Pathogens for Improved Horticultural Plant Growth
 
 
Article

Article Versions Notes

Fermentation 2022, 8(12), 732; https://doi.org/10.3390/fermentation8120732
Action Date Notes Link
article xml file uploaded 12 December 2022 17:09 CET Original file -
article xml uploaded. 12 December 2022 17:09 CET Update https://www.mdpi.com/2311-5637/8/12/732/xml
article pdf uploaded. 12 December 2022 17:09 CET Version of Record https://www.mdpi.com/2311-5637/8/12/732/pdf
article html file updated 12 December 2022 17:10 CET Original file -
article html file updated 4 March 2023 21:10 CET Update https://www.mdpi.com/2311-5637/8/12/732/html
Back to TopTop