Influence of Culinary Processing Time on Saffron’s Bioactive Compounds (Crocus sativus L.)

Authors

Rodríguez-Neira, L. Lage-Yusty, M.A. López-Hernández, J.

Year of publication

2014

Published in

Plant Foods for Human Nutrition, 69(4).

Pages

291-296

Link

https://link.springer.com/article/10.1007/s11130-014-0447-4