Use of SPME-GC-MS in the Study of Time Evolution of the Constituents of Saffron Aroma: Modifications of the Composition During Storage-Reference-Cited by-同舟云学术

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Use of SPME-GC-MS in the Study of Time Evolution of the Constituents of Saffron Aroma: Modifications of the Composition During Storage

Published:2006-01-01 Issue:1 Volume:44 Page:18-21
ISSN:0021-9665
Container-title:Journal of Chromatographic Science
language:en
Short-container-title:Journal of Chromatographic Science

Author:

D'Auria M.,Mauriello G.,Racioppi R.,Rana G. L.

Publisher

Oxford University Press (OUP)

Subject

General Medicine,Analytical Chemistry

Link

http://academic.oup.com/chromsci/article-pdf/44/1/18/1192925/44-1-18.pdf

Cited by 44 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A non-invasive, sensor-based approach to exploit the autofluorescence of saffron (Crocus sativus L.) for on-site evaluation of aging;Food Chemistry;2024-10

2. Optimized Isolation of Safranal from Saffron by Solid-Phase Microextraction (SPME) and Rotatable Central Composite Design-Response Surface Methodology (RCCD-RSM);Separations;2022-02-10

3. Chromatographic fingerprint application possibilities in food authentication;European Food Research and Technology;2022-01-06

4. Saffron: Metabolomics and Quality Point of View;Compendium of Plant Genomes;2022

5. Orchids from Basilicata: The Scent;Reference Series in Phytochemistry;2022

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