Cite
HARVARD Citation
Farag, M. et al. (2020). Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration. Food chemistry. p. . [Online].
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Farag, M. et al. (2020). Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration. Food chemistry. p. . [Online].