Flavour and colour changes during processing and storage of saffron (Crocus sativus L.)
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Elsevier
Reference10 articles.
1. Saffron production and processing, Mashhad, Iran;Kafi,2002
2. Kinetic Studies of Saffron (Crocus sativus L.) Quality Deterioration
3. Saffron (Crocus SativusLinn.) — Cultivation, processing, chemistry and standardization
4. Changes in Pigments and Volatiles of Saffron ( Crocus sativusL) During Processing and Storage
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