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Peer Review reports

From: The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

Original Submission
15 Jun 2021 Submitted Original manuscript
7 Jul 2021 Reviewed Reviewer Report
18 Jul 2021 Reviewed Reviewer Report - Christopher Jeyakumar
7 Aug 2021 Author responded Author comments - Chenling Qu
18 Sep 2021 Reviewed Reviewer Report - Christopher Jeyakumar
28 Sep 2021 Reviewed Reviewer Report
Resubmission - Version 2
7 Aug 2021 Submitted Manuscript version 2
Publishing
28 Sep 2021 Editorially accepted
16 Oct 2021 Article published 10.1186/s13065-021-00782-x

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