Peer Review History: Toxicity of Prepared Fermented Soybean Condiments from Indigenious Fermenters

Editor(s):

(1) Dr. Simone Aquino, Instituto de Pesquisas Energéticas e Nucleares (IPEN), Brazil.

Reviewers:

(1) Priyadarshini  P A, Bengaluru City University, India.

(2) G. Gayathry, Tamil Nadu Agricultural University, India.

Additional Reviewers:

(1) Marbe Alexandra Cardona Arengas, Corporación Universitaria Lasallista, Colombia.

(2) Suresh Raghunathrao Kagne, Badrinarayan Barwale College, India.

(3) V.Priya, PSG College of Arts & Science, India.

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.75/10

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 (Priyadarshini P A, India) | File 1 | NA


Stage 2 | Peer review report_2 (G. Gayathry, India) | 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