Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses

The objective of this research was to quantify the concentration levels of the cyanogenic compounds, amygdalin and prunasin present in some varieties of almonds, considering their conversion to hydrocyanic acid, and their possible consumption in addition to other industrial uses, seeds of 29 commerc...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Arrázola, Guillermo, Grane, Nuria, Dicenta, Federico
Μορφή:	Online
Γλώσσα:	eng
Έκδοση:	Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2021
Θέματα:	Toxicity cyanogenic compounds Candies Nutrition Industrial uses Cp almond Dried fruits Toxicidad compuestos cianogénicos Golosinas Nutrición Usos industriales Cp almendra Frutos secos
Διαθέσιμο Online:	https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/13049