Peer Review History: Effect of the Reduction of Ochratoxin a and Free Fatty Acids Production in Dry Fermented Cocoa Beans Using Bacillus sp. on the Sensory Quality of Chocolate Produced Thereof

Editor(s):

(1) Prof. Marcello Iriti, Milan State University, Italy.

Approved by:

(1) Prof. Fernando José Cebola Lidon, New University of Lisbon, Caparica Campus, Portugal.

Reviewers:

(1) Bilqees Fatima, Minhaj University, Pakistan.

(2) Diptarka Dasgupta, CSIR-Indian Institute of Petroleum, India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Peer Review History:

Peer review report_1 (Bilqees Fatima, Pakistan) | File 1 | File 2

Peer review report_2 (Diptarka Dasgupta, India) | File 1 | NA

Comment_Academic_Editor | File 1 | NA

Comment_Book_Editor | File 1 | NA