The colour, bitterness and aroma of l'Aquila DOP saffron - FOSAN

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12 LA RIVISTA DI SCIENZA DELL’ALIMENTAZIONE, NUMERO 4, OTTOBRE - DICEMBRE 2010, ANNO 39
C.E. Marroccella, A. De Simone, L. Soliani The colour, bitterness and aroma of l’Aquila DOP saffron Figura 1A Figura 1B Figure 1. Safranal levels (a.u.) of the 2007 production of L’Aquila DOP saffron as frequency distribution (A) and Q-Q plot (B) Figura 2A Figura 2B Figura 2C Figura 2D Figure 2. Tukey box and whisker plots across the five years from 2005-2009 for the L’Aquila DOP saffron for Z variable (A) and levels (a.u.) of safranal (B), crocin (C) and ΔEpic (D) 13
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The colour, bitterness and aroma of l'Aquila DOP saffron - FOSAN

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