| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543232 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Geographical differentiation of saffron spice by multi-element isotope analysis. ⺠UV-Vis, HPLC and GC techniques were used for saffron chemical characterisation. ⺠Differentiation according to chemical composition was possible with 61%. ⺠The combined bio-element stable isotope data reliably classified 100% of these samples.
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Authors
Luana Maggi, Manuel Carmona, Simon D. Kelly, Niusa Marigheto, Gonzalo L. Alonso,