Published in
Elsevier, Innovative Food Science and Emerging Technologies, (65), p. 102455, 2020
DOI: 10.1016/j.ifset.2020.102455
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A Study on Aroma Release and Perception of Saffron Ice cream Using in-Vitro and in-Vivo Approaches
Journal article published in 2020 by
Samira Feyzi,
Mehdi Varidi,
Mohammad Reza Housaindokht,
Zarrin Es’haghi,
Raffaele Romano,
Paola Piombino 
,
Alessandro Genovese
,
Alessandro Genovese
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