PTR-TOF-MS and HPLC analysis in the characterization of saffron (Crocus sativus L.) from Italy and Iran
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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3. Flavour and colour changes during processing and storage of saffron (Crocus sativus L.);Bolandi;Developments in Food Science,2006
4. PTR-MS real time monitoring of the emission of volatile organic compounds during postharvest aging of berryfruit;Boschetti;Postharvest Biology and Technology,1999
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