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Transition of phenolics and cyanogenic glycosides from apricot and cherry fruit kernels into liqueur

Mateja Senica1, Franci Stampar1, Robert Veberic1

  • 1Chair for Fruit Growing, Viticulture and Vegetable Growing, Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.

Food Chemistry
|March 8, 2016
PubMed

Keywords:
AmygdalinCyanogenic glycosidesHPLC–MSPhenolic compoundsPrunasin

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