@article{cortez_perovic_soria_defagó_2020, title={Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (<i>Curcuma longa</i> L.) and saffron (<i>Crocus sativus</i> L.)}, volume={23}, ISSN={1981-6723}, url={https://doi.org/10.1590/1981-6723.20519}, DOI={10.1590/1981-6723.20519}, journal={Brazilian Journal of Food Technology}, publisher={Instituto de Tecnologia de Alimentos - ITAL}, author={Cortez, Mariela Valentina and Perovic, Nilda Raquel and Soria, Elio Andrés and Defagó, María Daniela}, year={2020}, pages={e2019205} }