"Novel pulsed infrared radiation: Effect on microbial, chemical and sensory properties of saffron (Crocus sativus L.)"

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In this study, the effect of pulsed infrared (PIR) irradiation on saffron microbial, chemical and sensory properties were evaluated. Click to show full abstract

In this study, the effect of pulsed infrared (PIR) irradiation on saffron microbial, chemical and sensory properties were evaluated.

Keywords: effect; chemical sensory; sensory properties; pulsed infrared; microbial chemical

Journal Title: Journal of Applied Microbiology
Year Published: 2022

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