Amygdalin content in the seeds of several apricot cultivars

Journal of the Science of Food and Agriculture

Volumn 77, Issue 2, 1998, Pages 184-186

  Gómez, Encarna ^a   Burgos, Lorenzo ^b   Soriano, Constanza ^a   Marín, Josefa ^c  

^a Ctro Invest Desarrollo A   (Spain)

^b RESEARCH GROUP ON QUALITY   (Spain)

^c UNIVERSITY OF MURCIA   (Spain)

Author keywords

Bitterness; HPLC; Inheritance; Prunus armeniaca L

Indexed keywords

AMYGDALIN; APRICOT; CHEMICAL ANALYSIS; CULTIVAR; DETERMINATION OF CONTENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANOLEPTIC PROPERTY; PHENOTYPE; PLANT PRODUCT; SEED;

PRUNUS ARMENIACA;

EID: 2642710000     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199806)77:2<184::AID-JSFA22>3.0.CO;2-H     Document Type: Article

References (11)

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