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HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources
Heriberto Caballero-Ortega, Rogelio Pereda-Miranda, Fikrat I. AbdullaevVolume:
100
Année:
2007
Langue:
english
Pages:
6
DOI:
10.1016/j.foodchem.2005.11.020
Fichier:
PDF, 174 KB
english, 2007