ARTICLE TEMPLATE
Peer Reviewers
- Prof. Dr. Mosaad Attia Abdel-Wahhab, Professor of Toxicology and Pharmacology, Food Toxicology & Contaminants Department, Food Industries and Nutrition Division, National Research Center, Egypt
- Prof. Dr. Hamzah Mohd Salleh
- Prof. Dr. Nazimah Hamid, Professor, School of Science, AUT University, Auckland, New Zealand
- Assoc. Prof. Dr. Pakorn Priyakorn, Director Halal Standard Institute of Thailand, Associate Professor in Public Administration at National Institute of Development Administration
- Asst. Prof. Dr. Tewarit Sarachana, Department of Clinical Chemistry, Medical Technology Branch, Chulalongkorn University
- Asst. Prof. Dr. Minhaz Uddin Ahmed, Biosensors And Nanobiotechnology Laboratory, Chemical Science Programme, Faculty of Science, Universiti Brunei Darussalam
- Prof. Dr. Irwandi Jaswir, Professor of Biotechnology Engineering, Director, International Institute for Halal Research and Training (INHART), and Secretary of Council of Professors, International Islamic University Malaysia (IIUM)
- Assoc. Prof. Dr. Sirichai Adisakwattana, Head of Phytochemical and Functional Food Research Unit for Clinical Nutrition, Chulalongkorn University