Amygdalin and Quality Characteristics of Maesil Chung by Different Cultivars of Maesil (&lt;i&gt;Prunus mume&lt;/i&gt;)

Choi, Hyun Woo

doi:10.13050/foodengprog.2020.24.4.285

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Amygdalin and Quality Characteristics of Maesil Chung by Different Cultivars of Maesil (<i>Prunus mume</i>)

Cited by 4 publications

References 12 publications

Cyanide profiling in stone fruit syrups: A comparative study of distillation techniques, a novel derivatization method, and cyanide composition in Maesil (Prunus Mume) syrup

Cyanide profiling in stone fruit syrups: A comparative study of distillation techniques, a novel derivatization method, and cyanide composition in Maesil (Prunus Mume) syrup

Cyanogenic Glycoside Content and Quality Characteristic of Apricot (<i>Prunus armeniaca</i>) and Plum (<i>Prunus salicina</i>) Chungs According to Their Preparation Conditions

Cyanogenic Glycoside Content and Quality Characteristic of Maesil (<i>Prunus mume</i>) Chung according to its Preparation Conditions

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