Geographical classification of Iranian and Italian saffron...

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European Food Research and Technology 2019 / 9

Geographical classification of Iranian and Italian saffron sources based on HPLC analysis and UV–Vis spectra of aqueous extracts

Tabtabaei, Solmaz, D’Archivio, Angelo Antonio, Maggi, Maria Anna, Brutus, Marlon, Bajracharya, Diwash H., Konakbayeva, Dinara, Soleimani, Akbar, Brim, Hassan, Ashktorab, Hassan
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Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-019-03352-7
Date:
September, 2019
File:
PDF, 2.14 MB
english, 2019
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