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

Makaleler > Tam Makale · 1995

Yazarlar: G Tunçel, M.J.R Nout, L Brimer

Food Chemistry, Uluslararası, 1995, cilt 53, ss 447-451

DOI: 10.1016/0308-8146(95)99841-m

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