Identification of adulteration in the market samples of saffron using morphology, HPLC, HPTLC, and DNA barcoding methods
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Saffron, the stigma of Crocus sativus L., is the most expensive spice used for culinary, medicinal, dye, and cosmetics purposes. It is highly adulterated because of its limited production and high commercial value. In this study, 104 saffron market samples col... ...
