Editor(s):
(1) Prof. Chen Chin Chang, Tainan University of Technology, Taiwan.
Reviewers:
(1) Rogerson Anokye, Kwame Nkrumah University of Science and Technology, Ghana.
(2) Behzad Mohammadi, Afagh Higher Education Institute, Iran.
Additional Reviewers:
(1) Alline Emannuele Chaves Ribeiro, Federal University of Goiás, Brazil.
(2) Anees K, ICAR-Indian Institute of Spices Research, India.
(3) Hassan Sabbaghi, University of Torbat-e Jam, Iran.
(4) Leila Zirjany, Technical and Vocational University, Iran.
(5) Maroof Ali, Chinese Academy of Sciences, China.
(6) Muhammad Shoaib, Zhengzhou University, China.
(7) Ogungbemiro Festus Oladayo, Federal University of Lafia, Nigeria.
Additional Reviewers: (Comments received after deadline)
(1) Sara Ranjbar, Texas Tech University, USA.
Open Peer Review Policy: Click Here
Specific Comment:
Average Peer review marks at initial stage: 7.5/10
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 (Rogerson Anokye, Ghana) | File 1 | File 2
Stage 2 | Peer Review Report_2 (Behzad Mohammadi, Iran) | File 1 | NA
Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2
Stage 3 | Comment_Editor_1_v1 | File 1 | NA
Stage 3 | Revised_MS_v2_and_Feedback_v2 | File 1 | NA