Bioactive ingredients of saffron: extraction, analysis, applications
By Seid-Mahdi Jafari 1, Maria Z. Tsimidou 2, Hamid Rajabi 1, Anastasia Kyriakoudi 2 1 Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran 2 Laboratory of Food Chemistry and Technology (LFCT), School of Chemistry, Aristotle University of Thessaloniki (AUTH), Thessaloniki, Greece Available online 17 January 2020, Version of Record 17 January 2020. Abstract […]