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

Bolarinwa, IF, Orfila, C and Morgan, MRA (2014) Amygdalin content of seeds, kernels and food products commercially- available in the UK. Food Chemistry, 152. 133 - 139. ISSN 0308-8146

Abstract

Metadata

Authors/Creators:
  • Bolarinwa, IF
  • Orfila, C
  • Morgan, MRA
Copyright, Publisher and Additional Information: © 2014. Elsevier. Uploaded in accordance with the publisher's self-archiving policy. 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, 152,(2014) DOI:10.1016/j.foodchem.2013.11.002
Keywords: Amygdalin; Cyanide toxicity; Cyanogenic glycosides; Cyanogenic plants
Dates:
  • Published: 1 June 2014
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: 02 Mar 2015 12:16
Last Modified: 21 Apr 2015 12:21
Published Version: http://dx.doi.org/10.1016/j.foodchem.2013.11.002
Status: Published
Publisher: Elsevier Ltd
Refereed: Yes
Identification Number: https://doi.org/10.1016/j.foodchem.2013.11.002
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