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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 nork Arrázola, Guillermo, Grane, Nuria, Dicenta, Federico

    Argitaratua 2021
    Gaiak:
    Online


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