The effects of grinding, soaking and cooking on the degradation of amygdalin of bitter apricot seeds

Author: Tunccel G.   Nout M.J.R.   Brimer L.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.53, Iss.4, 1995-01, pp. : 447-451

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Abstract