Comparative Analysis of the Major Metabolites of Ukrainian Saffron Samples by HPLC
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-020-00873-5.pdf
Reference7 articles.
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2. Mykhailenko O, Kovalyov V, Goryacha O, Ivanauskas L, Georgiyants V (2019) Biologically active compounds and pharmacological activities of species of the genus Crocus: a review. Phytochem 162:56–89. https://doi.org/10.1016/j.phytochem.2019.02.004
3. Caballero-Ortega H, Pereda-Miranda R, Abdullaev FI (2007) HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources. Food Chem 100:1126–1131. https://doi.org/10.1016/j.foodchem.2005.11.020
4. Мykhailenko О, Desenko V, Ivanauskas L, Georgiyants V (2020) Standard operating procedure of Ukrainian saffron cultivation according with good agricultural and collection practices to assure quality and traceability. Ind Crop Prod 151:112376–112387. https://doi.org/10.1016/j.indcrop.2020.112376
5. Mykhailenko O, Gudžinskas Z, Kovalyov V, Desenko V, Ivanauskas L, Bezruk I, Georgiyants V (2020) Effect of ecological factors on the accumulation of phenolic compounds in Iris species from Latvia, Lithuania and Ukraine. Phytochem Anal 31:1–19. https://doi.org/10.1002/pca.2918
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