Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.)

Publication date: Available online 10 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lilia Neri, Marianna Giancaterino, Rachele Rocchi, Urszula Tylewicz, Luca Valbonetti, Marco Faieta, Paola Pittia
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research