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Influence of culinary processing time on saffron's bioactive compounds (Crocus sativus L.)

Lidia Rodríguez-Neira1, María Asunción Lage-Yusty, Julia López-Hernández

  • 1Analytical Chemistry, Nutrition and Bromatology Department, Faculty of Pharmacy, Campus Vida, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|November 7, 2014
PubMed

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