Evaluation of the colouring strength of saffron spice by UV-Vis spectrometry

Authors: Rada R.; Zhengjie L.; Deakin A.; Orfanou O.; Tsimidou M.

Source: Food Chemistry, Volume 57, Number 3, November 1996 , pp. 463-469(7)

Publisher: Elsevier

Language: English

Document Type: Research article

DOI: http://dx.doi.org/10.1016/S0308-8146(96)00003-9

Affiliations: 1: Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University, Thessaloniki 54006, Greece

Publication date: 1996-11-01

• In this: publication
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• In this Subject: Nutrition & Food
• By this author: Rada R. ;  Zhengjie L. ;  Deakin A. ;  Orfanou O. ;  Tsimidou M.

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