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Peer Review reports

From: The potential use of acylglycerols on the thermal inactivation of lactic acid bacteria for the manufacture of long-life fermented products

Original Submission
3 Jun 2022 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
9 Jul 2022 Reviewed Reviewer Report - Malgorzata Ziarno
24 Sep 2022 Reviewed Reviewer Report
12 Oct 2022 Author responded Author comments - Luis Huerta-González
Resubmission - Version 3
12 Oct 2022 Submitted Manuscript version 3
19 Oct 2022 Author responded Author comments - Luis Huerta-González
Resubmission - Version 4
19 Oct 2022 Submitted Manuscript version 4
Publishing
7 Nov 2022 Editorially accepted
26 Nov 2022 Article published 10.1186/s12866-022-02694-9

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