HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources
Heriberto Caballero-Ortega, Rogelio Pereda-Miranda, Fikrat I. AbdullaevVolume:
100
Year:
2007
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2005.11.020
File:
PDF, 174 KB
english, 2007