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


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

Approved by:

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


(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