The redness ( a* value) of saffron stigmas showed a notable trend, with highest intensity observed at −80 °C for 44 h (40.09), gradually decreasing as the temperature increased: −70 °C (39.43), −60 °C (38.76), and − 50 °C (38.27).
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Advancing freeze drying as an innovative technique for preserving Kashmiri saffron (Crocus sativus L.).
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