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Amygdalin Contents in Peaches at Different Fruit Development Stages
Amygdalin contents of the seeds, endocarps, and mesocarps from three peach cultivars (i.e., Stone Peach, Hikawa Hakuho, and Bakhyang) were measured at three stages of fruit development (stone-hardening, fruit enlargement, and ripening). The peach samples were dried and defatted with a Soxhlet appara...
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| 發表在: | Prev Nutr Food Sci |
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| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
The Korean Society of Food Science and Nutrition
2017
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5642807/ https://ncbi.nlm.nih.gov/pubmed/29043223 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2017.22.3.237 |
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