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Comment on Sinkovič et al. Isotope Fingerprints of Common and Tartary Buckwheat Grains and Milling Fractions: A Preliminary Study. Foods 2022, 11, 1414
 
 
Reply
Peer-Review Record

Reply to Horacek, M.; Cannavan, A. Comment on “Sinkovič et al. Isotope Fingerprints of Common and Tartary Buckwheat Grains and Milling Fractions: A Preliminary Study. Foods 2022, 11, 1414”

Foods 2022, 11(17), 2628; https://doi.org/10.3390/foods11172628
by Lovro Sinkovič 1,*, Nives Ogrinc 2,3, Doris Potočnik 2 and Vladimir Meglič 1
Reviewer 1:
Reviewer 2: Anonymous
Foods 2022, 11(17), 2628; https://doi.org/10.3390/foods11172628
Submission received: 5 August 2022 / Revised: 18 August 2022 / Accepted: 19 August 2022 / Published: 30 August 2022
(This article belongs to the Special Issue Food Origin Analysis with Isotope Fingerprints)

Round 1

Reviewer 1 Report

The authors in this ''reply text'' have documented in details that the isotope fingerprint of common and tartary buckwheat grains is affected by the pedoclimatic conditions in its geographical origin and the processing techniques applied. That is why the different milling fractions have adverse isotopic data. I am curious about the need of such reply? Is it mandatory?

From a scientific point of view the text I received is ok. Minor spell check is required. I have attached the pdf with a minor correction.

Based on the lack of problems, I suggest publication of this replying text after a minor revision.

Comments for author File: Comments.pdf

Author Response

"Please see the attachment."

Author Response File: Author Response.pdf

Reviewer 2 Report

No.

Author Response

"Please see the attachment."

Author Response File: Author Response.pdf

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