Impact of two different dehydration methods on saffron quality, concerning the prevalence of Saffron latent virus (SaLV) in Iran-Reference-Cited by-同舟云学术

Impact of two different dehydration methods on saffron quality, concerning the prevalence of Saffron latent virus (SaLV) in Iran

Published:2021-02 Issue: Volume:337 Page:127786
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Moratalla-López Natalia,Parizad Shirin,Habibi Mina Koohi,Winter Stephan,Kalantari Siamak,Bera Sayanta,Lorenzo Candida,García-Rodríguez M. Valle,Dizadji Akbar^ORCID,Alonso Gonzalo L.^ORCID

Funder

University of Tehran

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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