State of Art of Saffron (Crocus sativus L.) Agronomy: A Comprehensive Review

Author： Kumar Rakesh   Singh Virendra   Devi Kiran   Sharma Madhu   Singh M. K.   Ahuja P. S.  

Publisher： Taylor & Francis Ltd

ISSN： 8755-9129

Source： Food Reviews International, Vol.25, Iss.1, 2009-01, pp. : 44-85

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Method to Determine the Authenticity of Aroma of Saffron (Crocus sativus L.)

By Alonso G. L.   Salinas M. R.   Garijo J.  

Journal of Food Protection, Vol. 61, Iss. 11, 1998-11 ,pp. : 1525-1528

International Association for Food Protection

Access to resources Recommend Favorite

Membrane Separation Processes for the Beer Industry: a Review and State of the Art

By Ambrosi Alan   Cardozo Nilo   Tessaro Isabel  

Food and Bioprocess Technology, Vol. 7, Iss. 4, 2014-04 ,pp. : 921-936

Springer Publishing Company

Access to resources Recommend Favorite

The state of the art in authenticity testing

By Simpkins W.   Harrison M.  

Trends in Food Science and Technology, Vol. 6, Iss. 10, 1995-10 ,pp. : 321-328

Elsevier

Access to resources Recommend Favorite

Research Note: A New Technique for Reddening Florets: UV-Light Irradiation on Saffron Thistle (Carthamus tinctorius L.) Flowers

By Saito K.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 2, 2001-03 ,pp. : 111-112

Academic Press

Access to resources Recommend Favorite

A New Approach to Saffron Aroma

By Carmona M.   Zalacain A.   Salinas M. R.   Alonso G. L.  

Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 2, 2007-02 ,pp. : 145-159

Taylor & Francis Ltd

Access to resources Recommend Favorite