Comprehensive Evaluation of the Volatomic Fingerprint of Saffron from Campania towards Its Authenticity and Quality

Rosaria Cozzolino, Matteo Stocchero, Rosa Perestrelo, José S. Câmara

Open source

DOI: 10.3390/foods11030366
Published: 2022-01-27
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods11030366,
  title = {Comprehensive Evaluation of the Volatomic Fingerprint of Saffron from Campania towards Its Authenticity and Quality},
  author = {Rosaria Cozzolino and Matteo Stocchero and Rosa Perestrelo and José S. Câmara},
  year = {2022},
  journal = {Foods},
  doi = {10.3390/foods11030366},
  url = {https://doi.org/10.3390/foods11030366}
}

RIS

TY  - JOUR
TI  - Comprehensive Evaluation of the Volatomic Fingerprint of Saffron from Campania towards Its Authenticity and Quality
AU  - Rosaria Cozzolino
AU  - Matteo Stocchero
AU  - Rosa Perestrelo
AU  - José S. Câmara
PY  - 2022
JO  - Foods
DO  - 10.3390/foods11030366
UR  - https://doi.org/10.3390/foods11030366
ER  -

APA

Cozzolino, R., Stocchero, M., Perestrelo, R., & Câmara, J. S. (2022). Comprehensive Evaluation of the Volatomic Fingerprint of Saffron from Campania towards Its Authenticity and Quality. Foods. https://doi.org/10.3390/foods11030366

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crossref · retrieved 2026-09-27T05:59:18.843Z