COMPOSITION OF CROCINS AND PICROCROCIN FROM SPANISH SAFFRON (CROCUS SATIVUS L.)-Reference-Cited by-同舟云学术

COMPOSITION OF CROCINS AND PICROCROCIN FROM SPANISH SAFFRON (CROCUS SATIVUS L.)

Published:2001-07 Issue:3 Volume:24 Page:219-233
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

ALONSO GONZALO L.,SALINAS Ma ROSARIO,GARIJO JOSÉ,SÁNCHEZ-FERNÁNDEZ Ma ANGELES

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2001.tb00604.x/fullpdf

Reference28 articles.

1. G.L. ALONSO, 1990 . Produccion del azafran y cinetica del deterioro de sus caracteristicas: color, sabor y aroma. Tesis Doctoral, Universidad de Murcia, Spain.

2. Method to Determine the Authenticity of Aroma of Saffron (Crocus sativus L.)

3. G.L. ALONSO, M.A. SANCHEZ-FERNANDEZ, M.R. SALINAS, and J. GARIJO, 1998 . Quantification of crocins and picrocrocins in saffron using HPLC-DAD . In22nd Intern. Symposium on Chromatography. 582 pp.Rome.

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