Flavour and colour changes during processing and storage of saffron (Crocus sativus L.)
Authors:
- 1 January 2006
- book chapter
- Published by Elsevier
- p. 323-326
Abstract
No abstract availableKeywords
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- Changes in Pigments and Volatiles of Saffron ( Crocus sativusL) During Processing and StorageJournal of the Science of Food and Agriculture, 1996
- Saffron (Crocus SativusLinn.) — Cultivation, processing, chemistry and standardizationC R C Critical Reviews in Food Science and Nutrition, 1984
- Biosynthesis of C20-carotenoids in Crocus sativusPhytochemistry, 1982