The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide
Pre-publication versions of this article are available by contacting firstname.lastname@example.org.
|18 Aug 2009||Submitted||Original manuscript|
|2 Oct 2009||Reviewed||Reviewer Report - Iris Erlund|
|17 Oct 2009||Reviewed||Reviewer Report - Francisco Romero|
|16 Dec 2009||Author responded||Author comments - Monica H. Carlsen|
|Resubmission - Version 2|
|16 Dec 2009||Submitted||Manuscript version 2|
|23 Dec 2009||Reviewed||Reviewer Report - Iris Erlund|
|27 Dec 2009||Reviewed||Reviewer Report - Francisco Romero|
|18 Jan 2010||Author responded||Author comments - Monica H. Carlsen|
|Resubmission - Version 3|
|18 Jan 2010||Submitted||Manuscript version 3|
|22 Jan 2010||Editorially accepted|
|22 Jan 2010||Article published||10.1186/1475-2891-9-3|
How does Open Peer Review work?
Open peer review is a system where authors know who the reviewers are, and the reviewers know who the authors are. If the manuscript is accepted, the named reviewer reports are published alongside the article. Pre-publication versions of the article are available by contacting email@example.com.
You can find further information about the peer review system here.