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...
- Autores:
- Tipo de recurso:
- http://purl.org/coar/resource_type/c_6555
- Fecha de publicación:
- 2021
- Institución:
- Universidad Pedagógica y Tecnológica de Colombia
- Repositorio:
- RiUPTC: Repositorio Institucional UPTC
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.uptc.edu.co:001/16979
- Acceso en línea:
- https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/13049
https://repositorio.uptc.edu.co/handle/001/16979
- Palabra clave:
- Toxicity cyanogenic compounds
Candies
Nutrition
Industrial uses
Cp almond
Dried fruits
Toxicidad compuestos cianogénicos
Golosinas
Nutrición
Usos industriales
Cp almendra
Frutos secos
- Rights
- License
- Copyright (c) 2021 Revista Colombiana de Ciencias Hortícolas