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Peer Review reports

From: Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

Original Submission
21 Dec 2020 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
13 Feb 2021 Author responded Author comments - Ola Lasekan
3 Feb 2021 Reviewed Reviewer Report
3 Feb 2021 Reviewed Reviewer Report
8 Feb 2021 Reviewed Reviewer Report
Resubmission - Version 3
13 Feb 2021 Submitted Manuscript version 3
16 Feb 2021 Author responded Author comments - Ola Lasekan
Resubmission - Version 4
16 Feb 2021 Submitted Manuscript version 4
16 Feb 2021 Author responded Author comments - Ola Lasekan
Resubmission - Version 5
16 Feb 2021 Submitted Manuscript version 5
24 Feb 2021 Author responded Author comments - Ola Lasekan
Resubmission - Version 6
24 Feb 2021 Submitted Manuscript version 6
Publishing
25 Feb 2021 Editorially accepted
13 Mar 2021 Article published 10.1186/s13065-021-00743-4

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