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Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125793
Abstract: Saffron is a highly adulterated spice due to its limited production and high costs. Non-saffron plant material is coloured with synthetic dyes to produce counterfeit saffron. Continuous monitoring of the synthetic dyes used in counterfeit…
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Keywords:
magenta iii;
synthetic dyes;
iii new;
saffron ... See more keywords