Effect of drying and storage process on Moroccan saffron quality

Author:

Chaouqi Soukaina,Moratalla-López Natalia,Lage Mounira,Lorenzo Cándida,Alonso Gonzalo L.,Guedira Taoufiq

Funder

Universidad de Castilla-La Mancha

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference62 articles.

1. Crocin as coloring in the food industry;Alonso;Agricultural and Food Chemistry,1998

2. Note. Safranal content in Spanish saffron;Alonso;Food Science and Technology,2001

3. Auto-oxidation in saffron at 40 °C and 75% relative humidity;Alonso;Journal of Food Science,1990

4. Auto-oxidation of crocin and picrocrocin in saffron under different storage conditions;Alonso;Bollettino Chimico-farmaceutico,1993

5. Geographical differentiation of saffron by GC–MS/FID and chemometrics;Anastasaki;European Food Research and Technology,2009

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