Chemical Composition and Sensory Evaluation of Saffron

Academic Article

Publication Date:

2021

Iris type:

01.08 Comunicazione in rivista (Letter - Letter to editor)

Keywords:

saffron; picrocrocin; safranal; descriptive sensory analysis; HPLC/DAD (High Performance Liquid Chromatography) analysis

List of contributors:

Gatti, Edoardo; Predieri, Stefano; Camilli, Francesca; Magli, Massimiliano

Authors of the University:

CAMILLI FRANCESCA

GATTI EDOARDO

MAGLI MASSIMILIANO

PREDIERI STEFANO

Handle:

https://iris.cnr.it/handle/20.500.14243/397922

Published in:

FOODS

Journal

Overview

URL

https://www.mdpi.com/2304-8158/10/11/2604