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Genetic and Epigenetic Approaches for the Possible Detection of Adulteration and Auto-Adulteration in Saffron (Crocus sativus L.) Spice
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Molecules 2017, 22(1), 10; https://doi.org/10.3390/molecules22010010

Special Issue “Saffron (Crocus sativus, L.): Omics and Other Techniques in Authenticity, Quality, and Bioactivity Studies”

1
Laboratory of Food Chemistry and Technology, School of Chemistry, Faculty of Sciences, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
2
Laboratory of Chemistry, Department of Food Science & Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Athens 11855, Greece
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 20 December 2016 / Accepted: 21 December 2016 / Published: 23 December 2016
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Saffron spice is derived from the dried red stigmas of the Crocus sativus, L. flower[...] View Full-Text
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Tsimidou, M.; Tarantilis, P.A. Special Issue “Saffron (Crocus sativus, L.): Omics and Other Techniques in Authenticity, Quality, and Bioactivity Studies”. Molecules 2017, 22, 10.

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