Multi-Sensor System for Saffron Quality Identification
The high commercial value of saffron prompts attempts to adulterate this commodity. Thus, there is growing interest in fast and simple methods of identifying quality products. Color and aroma are the most appreciated characteristics of saffron that make this spice widely used. On these bases, we dev...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-03-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/97/1/103 |
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