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Peer Review reports

From: Presence of Fermentable Oligo-, Di-, Monosaccharides, and Polyols (FODMAPs) in commonly eaten foods: extension of a database to indicate dietary FODMAP content and calculation of intake in the general population from food diary data

Original Submission
27 Jan 2020 Submitted Original manuscript
12 Aug 2020 Author responded Author comments - Therese Liljebo
10 Mar 2020 Reviewed Reviewer Report - Daniela Hampel
26 Jul 2020 Reviewed Reviewer Report
Resubmission - Version 2
12 Aug 2020 Submitted Manuscript version 2
Publishing
20 Aug 2020 Editorially accepted
18 Sep 2020 Article published 10.1186/s40795-020-00374-3

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