Effects of ultrasound pretreatment followed by far-infrared drying on physicochemical properties, antioxidant activity and aroma compounds of saffron (Crocus sativus L.)
Yongsheng Pei, Zhenfeng Li, Wanxiu Xu, Chunfang Song, Jing Li, Feihu Song
Topics & Concepts
Crocus sativusCrocinChemistryAromaFlavorAntioxidantSafranalFood scienceFlavonoidCrocusBotanyOrganic chemistryBiochemistryBiologySaffron Plant Research StudiesPhytochemicals and Antioxidant ActivitiesFlavonoids in Medical Research