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HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources

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HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources (English)

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https://doi.org/10.1016%2FJ.FOODCHEM.2005.11.020

14 April 2017

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Heriberto Caballero-Ortega

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1

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14 April 2017

Rogelio Pereda-Miranda

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2

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14 April 2017

Fikrat I. Abdullaev

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January 2007

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14 April 2017

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100

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3

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1126-1131

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10.1016/J.FOODCHEM.2005.11.020

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release_m6xleici5rdmzofvjqxbtjryme

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223222392

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(Q29394021)

HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources

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