Effects of ultrasound pretreatment followed by far-infrared drying on physicochemical properties, antioxidant activity and aroma compounds of saffron (Crocus sativus L.)

Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Yongsheng Pei, Zhenfeng Li, Wanxiu Xu, Chunfang Song, Jing Li, Feihu Song
Source: Food Bioscience - Category: Food Science Source Type: research