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Flavor chemistry of saffron
Keith R. Cadwallader
Food Science and Human Nutrition
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Keyphrases
Flavor Chemistry
100%
Saffron
100%
Hydrolysis
33%
Glycosides
33%
Safranal
33%
Picrocrocin
33%
Drying Process
16%
Bitter
16%
Orange-red
16%
Major Constituents
16%
Hydrolysis Products
16%
Volatile Compounds
16%
Volatile Profile
16%
Crocus Sativus
16%
Essential Oil
16%
Food Science
Saffron
100%