Saffron Characterization by a Multidisciplinary Approach

Saffron is a spice obtained from the drying process of the stigmas of the flower Crocus sativus Linnaeus. It is well known that the organoleptic characteristics of this spice are closely linked to the production area and harvesting year. The present work aims to evaluate whether saffron samples prod...

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Detalles Bibliográficos
Autores principales: Spinelli, Michele, Biancolillo, Alessandra, Battaglia, Gennaro, Foschi, Martina, Amoresano, Angela, Maggi, Maria Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822209/
https://www.ncbi.nlm.nih.gov/pubmed/36615243
http://dx.doi.org/10.3390/molecules28010042

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822209/
https://www.ncbi.nlm.nih.gov/pubmed/36615243
http://dx.doi.org/10.3390/molecules28010042

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