A novel method for the quality control of saffron through the simultaneous analysis of authenticity and adulteration markers by liquid chromatography-(quadrupole-time of flight)-mass spectrometry

  1. Guijarro-Díez, M.
  2. Castro-Puyana, M.
  3. Crego, A.L.
  4. Marina, M.L.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2017

Volum: 228

Pàgines: 403-410

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2017.02.015 GOOGLE SCHOLAR
Font de les dades: Scopus