Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity
© Hansen et al.; licensee BioMed Central Ltd. 2012
Received: 21 February 2012
Accepted: 23 July 2012
Published: 20 September 2012
Open Peer Review reports
Pre-publication versions of this article and author comments to reviewers are available by contacting firstname.lastname@example.org.
|21 Feb 2012||Submitted||Original manuscript|
|Resubmission - Version 2|
|Submitted||Manuscript version 2|
|16 Mar 2012||Reviewed||Reviewer Report - Claudio Galmarini|
|30 May 2012||Reviewed||Reviewer Report - Hidefumi Koh|
|19 Jun 2012||Author responded||Author comments - Irwin Goldman|
|Resubmission - Version 3|
|19 Jun 2012||Submitted||Manuscript version 3|
|4 Jul 2012||Reviewed||Reviewer Report - Claudio Galmarini|
|9 Jul 2012||Reviewed||Reviewer Report - Hidefumi Koh|
|Resubmission - Version 4|
|Submitted||Manuscript version 4|
|23 Jul 2012||Editorially accepted|
|20 Sep 2012||Article published||10.1186/1475-2891-11-76|
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