Preliminary study of saffron (Crocus sativus L. stigmas) color extraction in a dairy matrix-Reference-Cited by-同舟云学术

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Preliminary study of saffron (Crocus sativus L. stigmas) color extraction in a dairy matrix

Published:2012-03 Issue:3 Volume:92 Page:1355-1360
ISSN:0143-7208
Container-title:Dyes and Pigments
language:en
Short-container-title:Dyes and Pigments

Author:

Licón C.C.,Carmona M.,Rubio R.,Molina A.,Berruga M.I.

Publisher

Elsevier BV

Subject

Process Chemistry and Technology,General Chemical Engineering

Reference32 articles.

1. El color, sabor y aroma del azafrán especia;Carmona,2006

2. Carotenoids and color of fruit juice and milk beverage mixtures;Zulueta;J Food Sci,2007

3. Potential healthy effects of saffron spice (Crocus sativus L. stigmas) consumption;Licon;Func Plant Sci Biotech,2010

4. Evaluation of the color of Spanish saffron using tristimulus colorimetry;Alonso;Ital J Food Sci,2003

5. Technical specification. Saffron (Crocus sativus L.) Part 1. (Specification). Part 2. (Test methods);ISO,2003

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