Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Comparative extraction of saffron oleoresin in different extraction methods and solvents

Document Type : Research Article

Authors

Ghadir Rajabzadeh 1
Gholamreza Malakzadeh 2
Ali Sharif 2

1 Research Institute of Food Science and Technology

2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v3i1.3436
Abstract
بررسی تأثیر نوع حلال و روش استخراج بر میزان اولئورزین به دست آمده از زعفران
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