Concepedia

Publication | Closed Access

Effects of mild temperature conditions during dehydration procedures on saffron quality parameters

DOI

56

Citations

20

References

2010

Year

C. Priscila del Campo, Manuel Carmona, Luana Maggi, Charalabos D. Kanakis, Eirini Anastasaki, Petros Α. Tarantilis, Moschos G. Polissiou, Gonzalo L. Alonso
Journal of the Science of Food and Agriculture

Abstract

The results found support the idea for employing mild to high temperatures during the dehydration process of saffron.

References

YearCitations

Page 1