Peer Review History: Antioxidant Activity of Fermented Inferior Jember Robusta Coffee Beans Using Saccharomyces cerevisiae as a Starter in the Semi-carbonic Maceration Technique

Editor(s):

(1) Dr. Ghulam Khaliq, Associate Professor, Lasbela University of Agriculture, Water & Marine Sciences, Pakistan.

Reviewers:

(1) Rifka Nakib, University of Vigo, Spain.

(2) Yuliya Preobrazhenskaya, Yanka kUpala State University of Grodno,  Belarus.

Additional Reviewers:

 

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.25/10

Average Peer review marks at publication stage: 9/10

Peer Review History:


Stage 1 | Original Manuscript | File 1 | NA


Stage 2 | Peer review report_1 (Rifka Nakib, Spain) | File 1 | File 2


Stage 2 | Peer review report_2 (Yuliya Preobrazhenskaya, Belarus) | File 1 | File 2


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA