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The Relation between Drying Conditions and the Development ..:
Teresa Soledad Cid-Pérez
;
Guadalupe Virginia Nevárez-Moorillón
;
Carlos Enrique Ochoa-Velasco
...
Flavours and Fragrances. , 2021
Link:
https://doi.org/10.3390/molecules26226954
RT Journal T1
The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus)
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_1420-3049_26_22_6954_&Exemplar=1&LAN=DE A1 Teresa Soledad Cid-Pérez A1 Guadalupe Virginia Nevárez-Moorillón A1 Carlos Enrique Ochoa-Velasco A1 Addí Rhode Navarro-Cruz A1 Paola Hernández-Carranza A1 Raúl Avila-Sosa PB Multidisciplinary Digital Publishing Institute YR 2021 K1 saffron K1 flavor and odor pathways K1 volatile compounds JF Flavours and Fragrances LK http://dx.doi.org/https://doi.org/10.3390/molecules26226954 DO https://doi.org/10.3390/molecules26226954 SF ELIB - SuUB Bremen
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