| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5166558 | Phytochemistry | 2009 | 8 Pages |
Abstract
Crocus sativus, is highly appreciated for its stigmas, which desiccated constitute the saffron spice. In this work, a combination of three experimental approaches was used to gain insight on the accumulation and regulation of the compounds responsible for the colour and aroma of the spice.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Ángela Rubio Moraga, José Luis Rambla, Oussama Ahrazem, Antonio Granell, Lourdes Gómez-Gómez,