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Article
Peer-Review Record

Fortification of Cow Milk with Moringa oleifera Extract: Influence on Physicochemical Characteristics, Antioxidant Capacity and Mineral Content of Yoghurt

Fermentation 2022, 8(10), 545; https://doi.org/10.3390/fermentation8100545
by Katarina Lisak Jakopović 1, Maja Repajić 1,*, Ivana Rumora Samarin 2, Rajka Božanić 1, Marijana Blažić 3,4 and Irena Barukčić Jurina 1
Reviewer 1:
Reviewer 2: Anonymous
Fermentation 2022, 8(10), 545; https://doi.org/10.3390/fermentation8100545
Submission received: 21 September 2022 / Revised: 11 October 2022 / Accepted: 14 October 2022 / Published: 16 October 2022
(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products)

Round 1

Reviewer 1 Report

See attached report

Comments for author File: Comments.pdf

Author Response

Please see the attachment.

Thank you!

Author Response File: Author Response.docx

Reviewer 2 Report

Topics investigated result to be very interesting and the experimental plan very broad, with a wide and accurate characterization of the final yogurt samples at different ME percentages after production and during a cold storage period. In my opinion discussions should be expanded and deepened and a greater clarity during the result presentation is required. I suggest publication in Fermentation journal with major revisions.

Comments for author File: Comments.pdf

Author Response

Please see the attachment.

Thank you!

Author Response File: Author Response.docx

Round 2

Reviewer 2 Report

All suggestions have been correctly applied and justified. On my side, the paper can be published in this revised version.

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