Effect of Different Drying Methods on Saffron (Crocus Sativus L) Quality
The substances responsible for saffron’s characteristic quality are crocins, picrocrocin, and safranal. The drying process is critical to the saffron quality as measured by levels of secondary metabolites, crocin (color and anti-tumor properties), picrocrocin (taste), and safranal (aroma). Four diff...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2012-06-01
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| Series: | Iranian Journal of Chemistry & Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.ijcce.ac.ir/article_5993_8e379ecfe6a590f0cc9792d0112c03f0.pdf |