[3] Eman Shawky[D]. LWT-Food Science and Technology, 122, 109032(2020).

[4] Eleftherios A Petrakis, Moschos G Polissiou[D]. Talanta, 162, 558(2016).

[5] Test Methods, ISO 3632-2: Saffron (Crocus sativus L. )[D]. Test Methods, Geneva(2010).

[6] Gargano M, Sabatino L, Scordino M et al[D]. Natural Product Communications, 6, 1873(2011).

[7] Gholami A, Hemmesi M, Masoum S et al[D]. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 148, 389(2015).

[8] Buscon M, Sánchez R A, Soffritti G et al[D]. Molecules, 21, 343(2016).

[9] Daszykowski M, Massart D L, Walczak B[D]. Analytica Chimica Acta, 468, 91(2002).

[10] Cheng Zhiwei, Li Wenlong, Wang Yuefei et al[D]. Journal of Pharmaceutical and Biomedical Analysis, 72, 33(2013).

[11] Shen Fei, Yang Danting, Ying Yibin et al[D]. Food and Bioprocess Technology, 5, 786(2012).

[13] Sun Qun, Yang Liming[D]. Analytical Methods, 8, 1914(2016).