Impact of two different dehydration methods on saffron quality, concerning the prevalence of Saffron latent virus (SaLV) in Iran.

N. Moratalla Lopez*, S. Parizad*, M. Koohi Habibi, S. Winter, S. Kalantari, S. Bera, C. Lorenzo Tendero, V. García-Rodríguez, A. Dizadji, and G. Luis Alonso Diaz-Marta.
Food Chemistry, 337. (* co-first author)
Publication year: 2021

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