Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage-Reference-Cited by-同舟云学术

Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage

Published:2018-10 Issue: Volume:167 Page:32-38
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Aktypis Anastasios,Christodoulou Electra Despina,Manolopoulou Eugenia,Georgala Aikaterini,Daferera Dimitra^ORCID,Polysiou Moschos

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference36 articles.

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5. Crocetin esters, picrocrocin and its related compounds present in Crocus sativus stigmas and Gardenia jasminoides fruits. Tentative identification of seven new compounds by LC-ESI-MS;Carmona;J. Agric. Food Chem.,2006

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