[1]
Tajik, S., zarinkamar, F. and Niknam, V. 2015. Effects of Salicylic Acid on Carotenoids and Antioxidant Activity of Saffron (Crocus sativus L.). Applied Food Biotechnology. 2, 4 (Sep. 2015), 33–37. DOI:https://doi.org/10.22037/afb.v2i4.9739.