Published in
Elsevier, Journal of Food Composition and Analysis, 6(24), p. 873-879, 2011
DOI: 10.1016/j.jfca.2011.03.014
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Synergic effect of water-soluble components on the coloring strength of saffron spice
Journal article published in 2011 by
Jéssica Serrano-Díaz,
Ana M. Sánchez,
Luana Maggi,
Manuel Carmona 
,
Gonzalo L. Alonso
,
Gonzalo L. Alonso
This paper was not found in any repository, but could be made available legally by the author.
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