| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7600919 | Food Chemistry | 2014 | 6 Pages |
Abstract
The results of chromatographic analyses showed that the samples dried in the milder conditions had the lowest content of secondary metabolites. Moreover the sample dried at 60 °C for 55 min presented the highest contents of trans-crocin-4 and picrocrocin, while safranal was most represented in saffron dried at 55 °C for 95 min.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lina Cossignani, Eleonora Urbani, Maria Stella Simonetti, Angela Maurizi, Claudia Chiesi, Francesca Blasi,