%0 Journal Article
%T A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches
%A Feyzi, Samira
%A  Varidi, Mehdi
%A  Housaindokht, Mohammad Reza
%A  Zarrin Eshaghi
%A  Raffaele Romano
%A  Paola Piombino
%A  Alessandro Genovese
%J Innovative Food Science and Emerging Technologies
%@ 1466-8564
%D 2020