Isolation and Identification of the Aroma Components from Saffron (Crocus sativus)
- 1 February 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (2), 459-462
- https://doi.org/10.1021/jf960105e
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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