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| Authors: | M. Carmona, G.L. Alonso |
Abstract:
In this paper are reviewed several believes about different saffron aspects, starting with most popular ones that are complete false, and continuing with accepted hypothesis such as the role that picrocrocin plays in saffron taste and in safranal and aroma generation.
As well as the implications of these findings against the accepted theories about crocin biosynthesis from zeaxanthin.
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