Comparison and Study on Flavor and Quality Characteristics of Different Grades of Tianshanhong (TSH)

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

What does MKH stand for. 

For the GC-MS analysis was an internal standard use? 

In Table 1: you mention that EC increased in TSH-3, however TSH-3 is not shown in this table. I  assume that the values shown are means+/-std. Also your significant figures should be to the hundreds not the thousands. 

Lines: 332, 334:You have a few locations in which spaces between parenthesis 

Line 353: A space needs to be added after the comma

Table 2: You need to add a footnote describe what your values mean. I assume its means+/- standard deviation, but that should be added. What does Nist_RI mean. While I understand what it means someone else may not. What did you obtain these odor descriptors and are they based upon what is found in tea or are they based upon water. I would recommend removing the Nist_RI or CAS, or both. It really clutters the table. 

If you are going to report Nist_RI I would still only report it to two significant figures and not that many. That is utterly unnecessary. Generally you report LRI values to the a whole number.

Did you run an alkane standard for confirmation of the LRI values or did you just confirm LRI values based off of the NIST library. As written it is somewhat vague in that regard.

Why does phenlethyl alcohol have 60ug/kg next to it? 

Author Response

Comments 1: What does MKH stand for.

Response 1: Thanks for your question. The full name of MKH is Minkehong, which is an innovative black tea from Ningde region. We have supplemented the full name of MKH and its relevant meaning in the text (Line 101). Our research group has carried out related work on MKH in previous studies [1].

Ref.

[1] Zhou, Z.-W.; Wu, Q.-Y.; Chen, L.-Q.; Ruan, S.-L.; Yang, Z.-Y.; Sun, Y.; Aikebaier, R. Comparison of Different Grades of Innovative Tanyang Congou Black Tea (Minkehong) Based on Metabolomics and Sensory Evaluation. Horticulturae 2024, 10, 374.

Comments 2: For the GC-MS analysis was an internal standard use?

Response 2: Thanks for your question. During the detection and analysis of volatile compounds in tea, as nearly a thousand volatile compounds are currently known in black tea, it is impossible to carry out standard substance detection for each specific compound (many substances have no standard substances). We used 3-Hexanone (Internal standard, 50 μg/mL, HPLC grade, ≥99%) as the internal standard, which is a common practice. This approach is very common in the research on the chemical aspects of aroma quality in black tea [1], green tea [2], oolong tea [3], white tea [4], etc.

 

Ref.

[1] Gao, C.; Huang, Y.; Li, J.; Lyu, S.; Wang, Z.; Xie, F.; Luo, Y.; Zhang, F.; Chen, Z.; Sun, W. Relationship between the grade and the characteristic flavor of PCT (Panyong Congou Black Tea). Foods 2022, 11, 2815.

[2] Fu, X.S.; Xu, L.; Yu, X.P.; Ye, Z.H.; Cui, H.F. Robust and automated internal quality grading of a Chinese green tea (Longjing) by near-infrared spectroscopy and chemometrics. J. Spectrosc. 2013, 2013, 139347.

[3] Zeng, L.; Fu, Y.Q.; Liu, Y.Y.; Huang, J.S.; Chen, J.X.; Yin, J.F.; Jin, S.; Sun, W.J.; Xu, Y.Q. Comparative analysis of different grades of Tieguanyin oolong tea based on metabolomics and sensory evaluation. LWT 2023, 174, 114423.

[4] Chen, L.Q.; Zhou, Z.W.; Cai, Y.W.; Zhang, Z.H.; Jiang, S.T.; Aikebaier, R.; Chen, Y. Analysis of main chemical components in nine white tea reference materials based on UPLC-MS/MS technology. J. Agric. Sci. Technol. 2024, 26, 50-62. (In Chinese)

Comments 3: In Table 1: you mention that EC increased in TSH-3, however TSH-3 is not shown in this table. I  assume that the values shown are means+/-std. Also your significant figures should be to the hundreds not the thousands.

Response 3: Thanks for your reminder. We apologize for our carelessness. We have supplemented the catechin and caffeine parts in the TSH-3 section of Table 1. Meanwhile, we have corrected the data, adjusted the effective values to percentile (retaining two significant figures), and conducted a difference analysis for TSH-3.(Line 316)

 

Comments 4: Lines: 332, 334:You have a few locations in which spaces between parenthesis

Response 4: Thank you for pointing out this detail during the review process. This was an oversight in our formatting standards, and we deeply apologize for the inconvenience caused to your review work. We have corrected the spaces between parentheses in line 347 and 359 as per your suggestion.

 

Comments 5: Line 353: A space needs to be added after the comma

Response 5: Thank you for your meticulous review and correction. This was indeed an oversight in our format checking. We have supplemented a space after the comma in line 353 as per your suggestion, and conducted a comprehensive check of the punctuation format throughout the full text to ensure that similar issues will not occur again.

 

Comments 6: Table 2: You need to add a footnote describe what your values mean. I assume its means+/- standard deviation, but that should be added. What does Nist_RI mean. While I understand what it means someone else may not. What did you obtain these odor descriptors and are they based upon what is found in tea or are they based upon water. I would recommend removing the Nist_RI or CAS, or both. It really clutters the table. 

Response 6: Thank you for your valuable suggestions on the table content. The explanations for the relevant content are as follows:

1. Regarding the meaning of values and footnotes: We fully accept your suggestion and have added a footnote to Table 2 to clearly state that the values are "mean ± standard deviation (Mean±SD)" to avoid ambiguity.
2. Explanation of Nist_RI: Nist_RI refers to the "National Institute of Standards and Technology (NIST) Retention Index," which is used for qualitative confirmation of compounds in gas chromatography-mass spectrometry (GC-MS) analysis. To ensure clarity for readers unfamiliar with the abbreviation, we have supplemented its full name and definition in the footnotes.
3. Source of odor descriptors: These descriptors were obtained through the analysis of substances in water, reflecting the sensory characteristics of volatile components in water.
4. Handling of Nist_RI and CAS numbers:

Nist_RI: As critical data for compound identification and method description, it is retained but with simplified notation.

CAS numbers: Considering their low relevance to the core content of the table (odor descriptions and quantitative data), they have been entirely removed.

The above footnotes have been added to lines 402 to 407.

 

Comments 7: If you are going to report Nist_RI I would still only report it to two significant figures and not that many. That is utterly unnecessary. Generally you report LRI values to the a whole number.

Response 7: Thank you for your suggestion. The Nist_RI has been presented as an integer with two significant figures as required.

 

Comments 8: Did you run an alkane standard for confirmation of the LRI values or did you just confirm LRI values based off of the NIST library. As written it is somewhat vague in that regard.

Response 8:  Thank you for your question. Upon receiving the feedback, we immediately consulted the Maiwei team. During the experiment, we injected n-alkane standards to accurately measure the retention time of the target compounds relative to n-alkanes, and then calculated the LRI values using the formula. Meanwhile, we compared the calculated LRI values with the reference values in the NIST database to further improve the accuracy of qualitative analysis.

 

Comments 9: Why does phenlethyl alcohol have 60ug/kg next to it?

Response 9: Thanks for your reminders. We are very sorry for this writing error, and we have deleted it.

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

The manuscript provides a detailed characterization of tea samples which may give valuable information. For improving the quality of work many corrections and punctuations are needed.

Authors frequently do not use space so for checking they should go through the entire work.

In line 185 what do sheath and auxiliary gas mean? What is "Arb" related to?

In 3.1 it is difficult to understand the following term: "the number of golden tips reduced".

In line 326 N-containing... (what?).

The next sentence is also difficult to understand: "Moreover, the proximity of the replicates among different grades of samples was evident, which indicated the dependable repeatibility."

In line 344 I think "different volatiles between grades" is correct.

The acronyms THS should be revised, maybe they are TSH.

In line 350 correct to "tent to possess higher amount".

In line 362 "which is consistent" is the correct form.

In legend of Figure 3 "S-plot loading plot" should be reformulated.

Instead of "with both" write "with both of them".

In line 478 it is unnecessary to use the citation form (2022, Foods) also.

Delete the parts Patents, Appendix A and B and delete or rewrite the Data Availability Statement and Acknowledgement parts.

Author Response

Comments 1: The manuscript provides a detailed characterization of tea samples which may give valuable information. For improving the quality of work many corrections and punctuations are needed.

Response 1: Thank you for your suggestion. The information about "Tea Samples" has been revised and supplemented in lines 152-167.

 

Comments 2: Authors frequently do not use space so for checking they should go through the entire work.

Response 2: Thank you for your suggestion. We have arranged to read through the entire manuscript, focusing on checking and correcting issues related to space usage.

 

Comments 3: In line 185 what do sheath and auxiliary gas mean? What is "Arb" related to?

Response 3: Thank you for your question. In Line 210-212, both sheath gas and auxiliary gas are types of gas flows in mass spectrometry. Sheath gas flows around the capillary column to protect the ion source and transport ions, while auxiliary gas is used to assist in atomization and maintain ion transport efficiency. Arb is the abbreviation of "Arbitrary Unit", which is used to represent the relative value of gas flow intensity, and the specific value is related to the instrument parameter settings.

 

Comments 4: In 3.1 it is difficult to understand the following term: "the number of golden tips reduced".

Response 4: Thank you for your feedback. "The number of golden tips reduced" means that as the grade of Tianshanhong black tea (TSH) decreases, the quantity of "golden down" in the dry tea leaves decreases. Golden down refers to the fine hairs attached to the tender buds of tea leaves, and its content is generally positively correlated with the tenderness and grade of the tea. Higher-grade teas have more prominent golden down because they are picked with higher tenderness.

 

Comments 5: In line 326 N-containing... (what?).

Response 5: Thanks for your reminders. "N-containing" refers to N-containing compounds, and we have replaced all instances of "N-containing" in both the text and images with "N-containing compounds".(Line 353, Figure 3 A)

 

Comments 6: The next sentence is also difficult to understand: "Moreover, the proximity of the replicates among different grades of samples was evident, which indicated the dependable repeatibility." 

Response 6: Thanks for your suggestion. Our original intention was to discover that the black tea samples within each grade had excellent internal replication and could achieve clustering in different quadrants through PCA model analysis. We have revised the description in the text to: "Furthermore, the PCA model analysis showed that the replicates within each grade of black tea samples exhibited excellent clustering consistency, and the samples from different grades were clearly separated into distinct quadrants, demonstrating the reliable repeatability of the results."

 

Comments 7: In line 344 I think "different volatiles between grades" is correct.

Response 7: Thank you for your suggestion. Upon verification, the expression "different volatiles between grades" in the text is correct and specifically refers to the differences in volatile compounds between tea grades. This phrasing, combined with the context, clearly indicates a comparison of volatile components among TSH samples of different grades, which aligns with the research content.

 

Comments 8: The acronyms THS should be revised, maybe they are TSH.

Response 8: Thank you for your careful correction. The term "THS" in the text is a typo and should all be "TSH" (Tianshanhong black tea). We have reviewed the entire document to correct all related abbreviations and ensure consistent and accurate expressions.(Line 373-374)

 

Comments 9: In line 350 correct to "tent to possess higher amount".

Response 9: Thank you for your correction. The spelling error "tent to possess higher amount" in the text has been revised to "tend to possess higher amounts".(Line 379)

 

Comments 10: In line 362 "which is consistent" is the correct form.

Response 10: Thank you for your correction. The phrase "with both" in the text has been revised to "with both of them" to clearly refer to the two attributes mentioned earlier (long-lasting aroma and sweet fragrance).

 

Comments 11: In legend of Figure 3 "S-plot loading plot" should be reformulated.

Response 11: thank you for your suggestion. We have reformuled the legend of Figure 3 “S-plot”(Line 397-400)

 

Comments 12: Instead of "with both" write "with both of them".

Response 12: Thank you for your correction. The phrase "with both" in the text has been revised to "with both of them" to clearly refer to the two attributes mentioned earlier.(Line 424-425 and 437)

 

Comments 13: In line 478 it is unnecessary to use the citation form (2022, Foods) also.

Response 13: Thank you for your suggestion. We have deleted (2022, Foods).

 

Comments 14: Delete the parts Patents, Appendix A and B and delete or rewrite the Data Availability Statement and Acknowledgement parts.

Response 14: Thank you for your suggestion. We have deleted Patents, Appendix A and B, Acknowledgments, and made appropriate revisions to the corresponding sections.

Author Response File: Author Response.pdf

Reviewer 3 Report

Comments and Suggestions for Authors

Observations on the manuscript “Comparison and Study on Flavor and Quality Characteristics of Different Grades of Tianshanhong (TSH)”.

The title should be completed with the word tea; Tianshanhong should be written in italics.

Abstract

The abstract must include the purpose of the work: volatile compounds that define the sensory characteristics, namely taste and aroma, were evaluated.

Introduction

Line 93: Write the meanings for Thr, Ile, and Pro.

The introduction can be supplemented with studies from other areas. Only studies on black tea from China are present!

Line 113: “In this research, different grades of TSH samples were utilized as research materials It is necessary to make a clear description for “different grades of TSH samples”

Materials and Methods

"2.2. Tea Samples" must be completed!! More information about samples: sampling, number of samples, sampling period of the "four grades of TSH"!!

Line 152; For (GB/T 8313-2018) reference must be mentioned.

Line 153 “Prior to sensory evaluation, the five evaluators thoroughly discussed the evaluation methodology,…” Reference must be mentioned for the methodology!!

Results

Paragraph 3.1 The Sensory Evaluation of Different Grades of TSH” The evaluator results (points) should also be presented. Correlations, such as “strong correlations”, were made. How were they calculated, estimated? What are the values ​​for the correlation coefficients?

It is necessary to add a reference for the statement “Catechins, as the primary non-volatile components in tea, are classified into ester-type catechins and non-ester catechins. Ester-type catechins are the main factors that give rise to the bitter and astringent taste of tea” lines 271-273.

Line 241: In paragraph “2.6. Statistical Analysis” it is mentioned that the correlation analysis was done with the test (Spearman’s coefficient), and in paragraph “3.5. The Investigation into the Association of Non -Volatile….” it says that “A Pearson correlation analysis was executed to examine……..” line 375. It needs to be clarified!

Author Response

Comments 1: The title should be completed with the word tea; Tianshanhong should be written in italics.

Response 1: Thank you for your suggestion. Tianshanhong is a commercial name for black tea, which is made from fresh leaves of the tea plant (Tianshan Caicha, a native tea variety in Ningde Jiaocheng District) through processes such as withering, rolling, fermentation, drying, and refining. Similar to Tanyang Congou and Lapsang Souchong, it is a commercial name rather than a tea plant variety name, so Tianshanhong does not need to be italicized.

 

Comments 2: Abstract: The abstract must include the purpose of the work: volatile compounds that define the sensory characteristics, namely taste and aroma, were evaluated.

Response 2: Thank you for your suggestion. We have supplemented the main purpose of the study in the abstract (Lines 22-23), as follows:

"To systematically investigate the non-volatile and volatile compounds in TSH, ... ..."

 

Comments 3:Introduction: Line 93: Write the meanings for Thr, Ile, and Pro.

Response 3: Thank you for your reminder. Thr: Threonine, a free amino acid related to the fresh and brisk taste of tea, whose content is positively correlated with tea grades. Ile: Isoleucine, involved in tea flavor metabolism, with higher contents found in high-grade teas. Pro: Proline, contributing to the mellow taste of tea, whose abundance decreases with the reduction of tea grades. The full names of the above amino acids have been supplemented in the line 102.

 

Comments 4: The introduction can be supplemented with studies from other areas. Only studies on black tea from China are present!

Response 4: Thank you for your suggestion. The introduction has supplemented comparative studies on flavor components of black teas from international producing areas such as Assam in India and Sri Lanka (see References [13, 14]), as detailed in line 610-611 and 612-614.

Ref.

[1] Wang, Q.S.; Qiao, X.Y.; Wu, H.L.; Cao, J.X.; Chen, D. Study on Aroma Compounds of Black Teas from Five Regions in Sri Lanka by HS-SPME/GC-MS. Food Res. Dev. 2016, 37(22), 128−133.

[2] Wang, Q.S.; Qin, D.D.; Huang, G.Z.; Jiang, X.H.; Fang, K.X.; Wang, Q.; Ni, E.D.; Li, B.; Pan, C.D.; Li, H.J.; Chen, D.; Wu, H.L. Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide. Food Chem. 2022, 390, 133207. DOI: 10.1111/1750-3841.16248.

 

Comments 5: Line 113: “In this research, different grades of TSH samples were utilized as research materials It is necessary to make a clear description for “different grades of TSH samples”

Response 5: Thank you for your suggestion. We have supplemented the sample source information here (Lines 123-125), while more relevant information is mainly added in the Materials section (Lines 152-167).

 

Comments 6: Materials and Methods: "2.2. Tea Samples" must be completed!! More information about samples: sampling, number of samples, sampling period of the "four grades of TSH"!!

Response 6: Thank you for your suggestion. We have made detailed supplements on the relevant information of the samples, including production area, variety, season, primary processing, refining, grade, etc. (Lines 152-167). We hope this meets your satisfaction.

 

Comments 7: Line 152; For (GB/T 8313-2018) reference must be mentioned.

Response 7: Thank you for your correction. The reference "GB/T 8313-2018" has been added to line 174, corresponding to the content "Method for the Determination of Tea Polyphenols and Catechins in Tea", which standardizes sample preparation and detection procedures. This citation has also been updated in the reference section, as detailed in line 643-644.

Ref.

[1] GB/T 8313-2018, Method for the Determination of Tea Polyphenols and Catechins in Tea [S]. Beijing: China Standards Press, 2018.(In Chinese)

 

Comments 8: Line 153 “Prior to sensory evaluation, the five evaluators thoroughly discussed the evaluation methodology,…” Reference must be mentioned for the methodology!!

Response 8: Thank you for your reminder. We have added a methodological citation to line 176: "Prior to sensory evaluation, the five evaluators thoroughly discussed the evaluation methodology, ensuring consistency in criteria (GB/T 23776-2018) [29]...", as detailed in line 645.

Ref.

[1] GB/T 23776-2018, Method for Sensory Evaluation of Tea [S]. Beijing: China Standards Press, 2018.(In Chinese)

Comments 9: Results: Paragraph 3.1 The Sensory Evaluation of Different Grades of TSH” The evaluator results (points) should also be presented. Correlations, such as “strong correlations”, were made. How were they calculated, estimated? What are the values ​​for the correlation coefficients?

Response 9: Thank you for your feedback. The TSH grades were determined by the Jiaocheng District Tea Industry Association of Ningde City through sensory evaluation based on group standards. In this study, after decomposing sensory characteristics using national standards for the pre-graded samples, biochemical analysis was conducted. Section 3.1 presents sensory trends, while correlation coefficients are shown in Section 3.5 (e.g., the correlation coefficient between methyl salicylate and grade is r=0.975, p<0.01). Detailed data can be found in Supplementary Material Table S1.

 

Comments 10: It is necessary to add a reference for the statement “Catechins, as the primary non-volatile components in tea, are classified into ester-type catechins and non-ester catechins. Ester-type catechins are the main factors that give rise to the bitter and astringent taste of tea” lines 271-273.

Response 10: Thank you for your suggestion. We have added the reference [33] at line 297, as detailed in line 655-656.

Ref.

[1]Xu Y ,Zhang Y ,Chen J , et al.Quantitative analyses of the bitterness and astringency of catechins from green tea[J].Food Chemistry,2018,25816-24.

 

Comments 11: Line 241: In paragraph “2.6. Statistical Analysis” it is mentioned that the correlation analysis was done with the test (Spearman’s coefficient), and in paragraph “3.5. The Investigation into the Association of Non -Volatile….” it says that “A Pearson correlation analysis was executed to examine……..” line 375. It needs to be clarified!

Response 11: Thank you for your reminders. We sincerely apologize for the error in our previous statement. Upon verification, the correlation coefficient used in this study is Pearson correlation. We have revised the description in Section 2.6 (line 269) and carefully rechecked the entire manuscript.

Author Response File: Author Response.pdf

Reviewer 4 Report

Comments and Suggestions for Authors

Comparison and Study on Flavor and Quality Characteristics of 2

Different Grades of Tianshanhong (TSH)

 

This manuscript investigates the chemical and sensory differences among four commercial grades of Tianshanhong black tea using UPLC-MS, GC-MS, and sensory evaluation. The methodology is appropriate and the results are clearly presented. However, several points require clarification to improve reproducibility and interpretation.

 

1. Please clarify whether the four tea samples were collected from the same cultivar, production region, and harvest season. This information is necessary to determine whether the observed differences are due to grade or source variation.
2. Methyl salicylate and geraniol are presented as important markers, but their contributions to aroma quality are not explained. Please describe their sensory characteristics and why they are relevant to high grade tea.
3. It is not stated whether the four grades were processed under identical conditions, such as fermentation time and drying temperature. Please clarify whether processing differences may have influenced the results.
4. The thresholds used for identifying key volatiles (VIP > 1, fold change > 3) should be briefly justified. Indicate whether these values were based on prior literature or determined from the current dataset.

 

Overall, minor revision is recommended. Clarifying the points listed above will help improve the clarity and completeness of the manuscript.

 

Author Response

Comments 1: Please clarify whether the four tea samples were collected from the same cultivar, production region, and harvest season. This information is necessary to determine whether the observed differences are due to grade or source variation.

Response 1: Thank you for your suggestion. We have made detailed supplements to the relevant information of the samples in terms of production area, variety, season, primary processing, refining, grade, etc. (Lines 152-167), and we hope to meet your satisfaction.

 

Comments 2: Methyl salicylate and geraniol are presented as important markers, but their contributions to aroma quality are not explained. Please describe their sensory characteristics and why they are relevant to high grade tea.

Response 2: Methyl salicylate exhibits a fresh, minty, and slightly floral scent with wintergreen notes (reminiscent of peppermint or eucalyptus). It may be associated with the heavier withering degree during the primary processing of Tianshanhong (TSH), as Wu Zhuanrong's [1] study indicated that increased withering intensity in black tea production facilitates the accumulation of key aroma components like methyl salicylate.

Geraniol is a key component of rose oil and is often described as “rich,” “romantic” and “elegant”. In high-grade black teas, the refined leaves feature tight and slender shapes with prominent golden down, indicating extremely tender raw materials. A study by Zhou Hanchen et al. (2023, Food Science) [2] showed that the younger the plucking standard of black tea, the higher the content of geraniol. We have supplemented the explanations in line 506-513, and added references in line 508 and 512,as detailed in line 683-684 and line 685-686.

Ref:

[1] Wu, Z.; Jiao, Y.; Jiang, X.; Li, C.; Sun, W.; Chen, Y.; Yu, Z.; Ni, D. Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics. Foods 2023, 12, 2430.

[2] Zhou, H.C.; Yang, J.H.; Liu, Y.Q.; et al. Analysis of the Contribution of Stems and Leaves to the Quality of Keemun Black Tea. Food Science 2023, 44(24), 220−228.

 

Comments 3: It is not stated whether the four grades were processed under identical conditions, such as fermentation time and drying temperature. Please clarify whether processing differences may have influenced the results.

Response 3:  Thank you for your question. The sample preparation and grade classification of Tianshanhong are basically consistent with those of Tanyang Congou, namely primary processing with multi-level recycling. This means that although the experiment involved four grades, all samples were derived from the same batch of rough tea. Through the refining process of Congou black tea (i.e., sorting, sieving, air separation, color sorting, roasting, etc.), four grades were divided based on the appearance and internal quality. This is not only the method for forming grade differences in Congou black tea but also a traditional intangible cultural heritage of China.

 

Comments 4: The thresholds used for identifying key volatiles (VIP > 1, fold change > 3) should be briefly justified. Indicate whether these values were based on prior literature or determined from the current dataset.

Response 4: Thank you for your question. In the manuscript, we added the referenc[34], “Comparative Metabolomic Profiling Reveals Key Secondary Metabolites Associated with High Quality and Nutritional Value in Broad Bean (Vicia faba L.)”, which used a broad-targeted metabolomics approach to detect seed metabolites in the superior Chinese local variety Cixi Dabai Can (CX) and the main Japanese variety Linxi Yicun (LX). The screening criteria for differential metabolites included fold change > 3 and VIP > 1, leading to the identification of 149 differentially abundant metabolites (DAMs), as detailed in line 657-658.

Ref:

[1] Shi, S.-H.; Lee, S.-S.; Zhu, Y.-M.; Jin, Z.-Q.; Wu, F.-B.; Qiu, C.-W. Comparative metabolomic profiling reveals key secondary metabolites associated with high quality and nutritional value in broad bean (Vicia faba L.). Molecules 2022, 27, 8995.

 

 

 

Author Response File: Author Response.pdf

Round 2

Reviewer 1 Report

Comments and Suggestions for Authors

I feel that the improvements made by the authors are sufficient enough for it to be published.

Reviewer 3 Report

Comments and Suggestions for Authors

The authors answered the questions.