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Article
Peer-Review Record

Influence of Lactobacillus (LAB) Fermentation on the Enhancement of Branched Chain Amino Acids and Antioxidant Properties in Bran among Wheat By-Products

Fermentation 2022, 8(12), 732; https://doi.org/10.3390/fermentation8120732
by Thinzar Aung 1, Seung-Soo Park 2 and Mi-Jeong Kim 1,2,*
Reviewer 1: Anonymous
Fermentation 2022, 8(12), 732; https://doi.org/10.3390/fermentation8120732
Submission received: 16 November 2022 / Revised: 2 December 2022 / Accepted: 8 December 2022 / Published: 12 December 2022
(This article belongs to the Special Issue Food Wastes: Feedstock for Value-Added Products: 4th Edition)

Round 1

Reviewer 1 Report

My comments are in the attached file.

Comments for author File: Comments.pdf

Author Response

Please see the attachment. 

Author Response File: Author Response.docx

Reviewer 2 Report

In my opinion manuscript was carefully prepared and may be accepted without any signifficant improvements

Author Response

We appreciate the reviewer's comment "In my opinion, the manuscript has been carefully prepared and can be accepted without significant improvement."

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