A Study on Aroma Release and Perception of Saffron Ice cream Using in-Vitro and in-Vivo Approaches

Publication date: Available online 31 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Samira Feyzi, Mehdi Varidi, Mohammad Reza Housaindokht, Zarrin Es’haghi, Raffaele Romano, Paola Piombino, Alessandro Genovese
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research