Effect of Different Drying Methods on the Physicochemical Properties and Bioactive Components of Saffron Powder |
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| Authors: | Aghaei Zahra Jafari Seid Mahdi Dehnad Danial |
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| Affiliation: | 1.Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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| Abstract: | Plant Foods for Human Nutrition - Saffron is the most expensive spice in the world; so, determining optimum conditions for its processing is crucial. The most important processing stage of saffron... |
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