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Bitterness in Almonds
Bitterness in almond (Prunus dulcis) is determined by the content of the cyanogenic diglucoside amygdalin. The ability to synthesize and degrade prunasin and amygdalin in the almond kernel was studied throughout the growth season using four different genotypes for bitterness. Liquid chromatography-m...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society of Plant Biologists
2008
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2259050/ https://ncbi.nlm.nih.gov/pubmed/18192442 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1104/pp.107.112979 |
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