Peer Review History: Impact of Cooking and Frying on Retention of Antioxidants in Sweet Potato (Ipomoea batatas)

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) Ameneh Jafari, Shahid Beheshti University of Medical Sciences, Iran.

(2) Nongmaithem Babita Devi, Avinashilingam Institute for Home Science and Higher Education for Women, India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Peer Review History:


Peer review report_1 (Ameneh Jafari, Iran) | File 1 | NA


Peer review report_2 (Nongmaithem Babita Devi, India) | File 1 | NA


Comment_Academic_Editor | File 1 | NA


Comment_Book_Editor | File 1 | NA


Posted in Review History.