Criado-Navarro, I.; Barba-Palomeque, F.; Pérez-Juan, P.; Ledesma-Escobar, C.A.; Priego-Capote, F.
Drying of Saffron Petals as a Critical Step for the Stabilization of This Floral Residue Prior to Extraction of Bioactive Compounds. Foods 2024, 13, 3724.
https://doi.org/10.3390/foods13233724
AMA Style
Criado-Navarro I, Barba-Palomeque F, Pérez-Juan P, Ledesma-Escobar CA, Priego-Capote F.
Drying of Saffron Petals as a Critical Step for the Stabilization of This Floral Residue Prior to Extraction of Bioactive Compounds. Foods. 2024; 13(23):3724.
https://doi.org/10.3390/foods13233724
Chicago/Turabian Style
Criado-Navarro, Inmaculada, Francisco Barba-Palomeque, Pedro Pérez-Juan, Carlos A. Ledesma-Escobar, and Feliciano Priego-Capote.
2024. "Drying of Saffron Petals as a Critical Step for the Stabilization of This Floral Residue Prior to Extraction of Bioactive Compounds" Foods 13, no. 23: 3724.
https://doi.org/10.3390/foods13233724
APA Style
Criado-Navarro, I., Barba-Palomeque, F., Pérez-Juan, P., Ledesma-Escobar, C. A., & Priego-Capote, F.
(2024). Drying of Saffron Petals as a Critical Step for the Stabilization of This Floral Residue Prior to Extraction of Bioactive Compounds. Foods, 13(23), 3724.
https://doi.org/10.3390/foods13233724