OPTIMIZING THE AQUEOUS EXTRACTION OF CROCIN FROM SAFFRON AND MODELING THE KINETICS OF ITS DEGRADATION DURING STORAGE AND HEAT TREATMENT.
| Autor: | BACHIR-BEY, Mostapha1 mostapha.bachirbey@univ-bejaia.dz, KHALED KHODJA, Yazid2, BENBOURICHE, Aicha3, CHOUALI, Malika1, DJEBELLANNOUAR, Salima1, BENCHIKH, Yassine4, KATI, Djamel Edine1 |
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| Zdroj: | Carpathian Journal of Food Science & Technology. 2024, Vol. 16 Issue 2, p136-149. 14p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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