1. Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt. (13th November 2018) Authors: Gaglio, Raimondo; Gentile, Carla; Bonanno, Adriana; Vintaloro, Lucia; Perrone, Anna; Mazza, Francesca; Barbaccia, Pietro; Settanni, Luca; Di Grigoli, Antonino Journal: International journal of dairy technology Issue: Volume 72:Number 2(2019) Page Start: 208 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗