Determination of amygdalin in apple seeds, fresh apples and processed apple juices

Bolarinwa, IF, Orfila, C and Morgan, MRA (2015) Determination of amygdalin in apple seeds, fresh apples and processed apple juices. Food Chemistry, 170. 437 - 442. ISSN 0308-8146

Abstract

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Authors/Creators:
  • Bolarinwa, IF
  • Orfila, C
  • Morgan, MRA
Copyright, Publisher and Additional Information: (c) 2014 Elsevier Ltd. NOTICE: this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, 170, (2015) DOI 10.1016/j.foodchem.2014.08.083
Keywords: Amygdalin; Apple juice; Apples; Cyanogenic glycosides; Pasteurisation
Dates:
  • Published: 1 March 2015
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 21 Nov 2014 12:04
Last Modified: 16 Jan 2018 17:44
Published Version: http://dx.doi.org/10.1016/j.foodchem.2014.08.083
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodchem.2014.08.083
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