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Amygdalin content of seeds, kernels and food products commercially-available in the UK

Islamiyat F Bolarinwa1, Caroline Orfila2, Michael R A Morgan2

  • 1School of Food Science & Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom; Department of Food Science & Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Nigeria.

Food Chemistry
|January 22, 2014
PubMed

Keywords:
AmygdalinCyanide toxicityCyanogenic glycosidesCyanogenic plants

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