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

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@article{4aed4d1673b5417a8995c2972cd078b4,

title = "The effects of grinding, soaking and cooking on the degradation of amygdalin of bitter apricot seeds.",

author = "G. Tun{\c c}el and M.J.R. Nout and L. Brimer",

year = "1995",

doi = "10.1016/0308-8146(95)99841-m",

language = "English",

volume = "53",

pages = "447--451",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}