The Prevalence of Synthetic Color in Saffron and Sweet Products (Yellow Halvah, Candy and Crystallized Sugar) Supplied in Store of Hamadan City Using Thin Layer Chromatography (TLC)
Open Access
- 1 March 2019
- journal article
- Published by CMV Verlag in Pajouhan Scientific Journal
- Vol. 17 (2), 31-36
- https://doi.org/10.21859/psj.17.2.31
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
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- Development of an improved procedure for extraction and quantitation of safranal in stigmas of Crocus sativus L. using high performance liquid chromatographyFood Chemistry, 2000