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Effect of Crocus sativus L. Stigmas Microwave Dehydration on Picrocrocin, Safranal and Crocetin Esters

The dehydration process is the basis to obtain high quality saffron and to preserve it for a long time. This process modifies saffron’s main metabolites that define its quality, and are responsible for the characteristic color, taste, and aroma of the spice. In this work, the effect of microwave deh...

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Detalles Bibliográficos
Autores principales:	García-Blázquez, Aarón, Moratalla-López, Natalia, Lorenzo, Cándida, Salinas, M. Rosario, Alonso, Gonzalo L.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918863/ https://www.ncbi.nlm.nih.gov/pubmed/33673099 http://dx.doi.org/10.3390/foods10020404

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