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Saffron (Crocus sativus L.) is a spice used in the food industry in an ever increasing, partly due to consumer preference for natural products. Crocus sativus stigmas are converted into saffron spice by a dehydration treatment. The postharvest treatment of the stigmas, particularly the drying process, is critical to the quality of saffron as measured by the level of secondary metabolites. The aim...
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