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Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses
Cuantificación de compuestos cianogénicos, amigdalina, prunasina y ácido cianhídrico en almendras (Prunus dulcis Miller) para usos industriales
Guillermo Arrázola, Nuria Grane, Federico Dicenta (Author)
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pp. 13049
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