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

    Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses af Arrázola, Guillermo, Grane, Nuria, Dicenta, Federico

    Udgivet 2021
    Fag:
    Online


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