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Chemical Composition and Sensory Evaluation of Saffron

Stefano Predieri1, Massimiliano Magli1, Edoardo Gatti1

  • 1IBE-CNR, Institute of BioEconomy, c/o Area della Ricerca di Bologna, Via P. Gobetti, 101, 40129 Bologna, BO, Italy.

Foods (Basel, Switzerland)
|November 27, 2021
PubMed

Keywords:
HPLC/DAD (High Performance Liquid Chromatography) analysisdescriptive sensory analysispicrocrocinsaffronsafranal

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