Influence of Culinary Processing Time on Saffron’s Bioactive Compounds (Crocus sativus L.)
- Rodríguez-Neira, L.
- Lage-Yusty, M.A.
- López-Hernández, J.
ISSN: 0921-9668
Year of publication: 2014
Volume: 69
Issue: 4
Pages: 291-296
Type: Article
Journal:
Plant Foods for Human Nutrition
