Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron
- DOI
- 10.1016/j.foodchem.2016.11.089
- Published
- 2017-04
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2016.11.089,
title = {Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron},
author = {M. Valle García-Rodríguez and Horacio López-Córcoles and Gonzalo L. Alonso and Christos S. Pappas and Moschos G. Polissiou and Petros A. Tarantilis},
year = {2017},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2016.11.089},
url = {https://doi.org/10.1016/j.foodchem.2016.11.089}
}RIS
TY - JOUR TI - Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron AU - M. Valle García-Rodríguez AU - Horacio López-Córcoles AU - Gonzalo L. Alonso AU - Christos S. Pappas AU - Moschos G. Polissiou AU - Petros A. Tarantilis PY - 2017 JO - Food Chemistry DO - 10.1016/j.foodchem.2016.11.089 UR - https://doi.org/10.1016/j.foodchem.2016.11.089 ER -
APA
García-Rodríguez, M. V., López-Córcoles, H., Alonso, G. L., Pappas, C. S., Polissiou, M. G., & Tarantilis, P. A. (2017). Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron. Food Chemistry. https://doi.org/10.1016/j.foodchem.2016.11.089
Source records
- crossref · retrieved 2026-09-27T05:04:31.522Z