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COMPARATIVE STUDY ON FLAVOR, TEXTURE, AND QUALITY PRESERVATION IN ONION BULBS (ALLIUM CEPA L.) UNDER TWO STORAGE METHODS

Paper ID: RQL-PAPER-2026-000049 · DOI: 10.15580/gjbs.2025.1.121624195 · Journal: Greener Journal of Biological Sciences

Authors may request RQL services for their papers. If this public paper page is controlled by a publisher or journal, adding generated outputs to the public page may require publisher/journal approval.
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PPR / PQS Notes

PPR is the post-publication review workflow. PQS is the Paper Quality Score outcome.

PPR Listing enters this paper into the post-publication review pathway. One accepted reviewer is included. Additional accepted reviewers may require extra credits.

PQS may be AI Preliminary, Human Reviewed, or Certified depending on the evidence used.

Managed review add-ons are optional premium services for RQL-assisted reviewer matching, tracking, and review coordination.

Important Rights Notice

If this paper is publisher/journal-managed, RQL may create the service output for you, but public attachment to the paper page requires manager approval.