Article Versions Notes

Xu S, Xu X, Yuan S, Liu H, Liu M, Zhang Y, Zhang H, Gao Y, Lin R, Li X. Identification and Analysis of Amygdalin, Neoamygdalin and Amygdalin Amide in Different Processed Bitter Almonds by HPLC-ESI-MS/MS and HPLC-DAD. Molecules. 2017; 22(9):1425. https://doi.org/10.3390/molecules22091425

Xu, Shuya, Xinfang Xu, Shaoxiong Yuan, Huan Liu, Mengnan Liu, Ying Zhang, Hui Zhang, Yan Gao, Ruichao Lin, and Xiangri Li. 2017. "Identification and Analysis of Amygdalin, Neoamygdalin and Amygdalin Amide in Different Processed Bitter Almonds by HPLC-ESI-MS/MS and HPLC-DAD" Molecules 22, no. 9: 1425. https://doi.org/10.3390/molecules22091425

Xu, S., Xu, X., Yuan, S., Liu, H., Liu, M., Zhang, Y., Zhang, H., Gao, Y., Lin, R., & Li, X. (2017). Identification and Analysis of Amygdalin, Neoamygdalin and Amygdalin Amide in Different Processed Bitter Almonds by HPLC-ESI-MS/MS and HPLC-DAD. Molecules, 22(9), 1425. https://doi.org/10.3390/molecules22091425