Peer Review History: Nutritional Quality of « Tchonron », a Cultural Sauce Made from Adenia cissampeloïdes and Hibiscus asper Leaves Cooked with and without Potash

Editor(s):

(1) Dr. Chunying Li, Center for Molecular and Translational Medicine, Institute of Biomedical Sciences, Georgia State University, USA.

Reviewers:

(1) Chidimma Linda Ifeh, Montana State University, United States.

(2) Somishon Keishing, G.P Women’s College, Dhanamanjuri University, India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8/10

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 (Chidimma Linda Ifeh, United States) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Somishon Keishing, India) | File 1 | NA


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.