Effects of ultrasound pretreatment followed by far-infrared drying on physicochemical properties, antioxidant activity and aroma compounds of saffron (Crocus sativus L.)

作者：Yongsheng Pei, Zhenfeng Li, Wanxiu Xu, Chunfang Song, Jing Li, Feihu Song · 发表于：Food Bioscience · 年份：2021 · DOI：10.1016/j.fbio.2021.101186 · 被引用次数：37 · 研究领域：Saffron Plant Research Studies、Phytochemicals and Antioxidant Activities、Flavonoids in Medical Research