ATR-FTIR and Spectrometric Methods for the Assay of Crocin in Commercial Saffron Spices (Crocus savitusL.)
Author:
Funder
Monash University Malaysia
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.923911
Reference25 articles.
1. FT-IR, FT-Raman spectroscopic study of carotenoids from saffron (Crocus sativus L.) and some derivatives
2. Changes in Pigments and Volatiles of Saffron ( Crocus sativusL) During Processing and Storage
3. Determination of Moisture in Powder and Lyophilised Saffron (Crocus sativus L.) by Karl Fischer Method~!2009-08-29~!2009-12-08~!2010-02-11~!
4. Geographical differentiation of saffron by GC–MS/FID and chemometrics
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