Peer Review History: Effect of Different Cooking Methods on the Concentration of Vitamin C in Cowpea Vegetable (Vigna unguiculata)

Editor(s):

(1) Dr. Chen Chin Chang, Adjunct Professor, Hebei Normal University, China.

Reviewers:

(1) Michael Olutoyin Afolabi, Bowen University, Nigeria.

(2) Sumanta Das, The University of Burdwan, India.

Additional Reviewers:

(1) Ijeomah, O.C., Madonna University, Nigeria.

(2) Marina Abdul Manaf, Universiti Sains Malaysia, Malaysia.

(3) Attaugwu Roseline, Kogi State University Anyigba, Nigeria.

(4) Shaidaton Nisha, Primesia University, Bangladesh.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 7.99/10

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 (Michael Olutoyin Afolabi, Nigeria) | File 1 | File 2


Stage 2 | Peer review report_2 (Sumanta Das, 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


Posted in Review History.