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Publikováno v:
Notulae Scientia Biologicae, Vol 15, Iss 4 (2023)
Saffron (Crocus sativus L.) is the most expensive spice in the world and rich in a variety of bioactive compounds including phenolic acids, flavonoids, and vitamins. Saffron is used in food, cosmetics, perfumery, and dye industries due to its color,
Externí odkaz:
https://doaj.org/article/cd34fd78db0b4490b1edeafa73166df8
