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...

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Những tác giả chính:	Arrázola, Guillermo, Grane, Nuria, Dicenta, Federico
Định dạng:	Online
Ngôn ngữ:	eng
Được phát hành:	Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2021
Những chủ đề:	Toxicity cyanogenic compounds Candies Nutrition Industrial uses Cp almond Dried fruits Toxicidad compuestos cianogénicos Golosinas Nutrición Usos industriales Cp almendra Frutos secos
Truy cập trực tuyến:	https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/13049