Chemical, Antioxidant and Microbial Properties of Aqueous and Alcoholic Extracts from Stigma and Petal of Saffron (Crocus Sativus L.)

• Autores principales: Maryam Modamian-Farshbafi (Autor), Asiye Ahmadi-Dastgerdi (Autor), Javad Tabatabaeian-Nimavard (Autor)
• Formato: Libro
• Publicado: Fasa University of Medical Sciences, 2020-11-01T00:00:00Z.
• Materias: article
• Acceso en línea: Connect to this object online.

Background & Objective: Saffron is the most expensive spice in the world and the extract of this valuable spice not only has valuable nutritional properties but also has various applications in food formulation. In recent years, there has been a great need for the creation of resources from medi...