TY  - JOUR 
T1  - 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.)
JO  - Brazilian Journal of Food Technology
A1  - Cortez, Mariela Valentina
A1  - Perovic, Nilda Raquel
A1  - Soria, Elio Andrés
A1  - Defagó, María Daniela
SN  - 1981-6723
UL  - 10.1590/1981-6723.20519
VL  - 23 
Y1  - 2020
PB  - Brazil 
ER  -