GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)

Published 2015 View Full Article

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Title
GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 182, Issue -, Pages 251-256
Publisher
Elsevier BV
Online
2015-03-10
DOI
10.1016/j.foodchem.2015.03.005

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