Metadata
Author: scielo-abstract
Data
English[en]
When an almond containing amygdalin is chopped, glucose, benzaldehyde (bitter flavor) and hydrogen cyanide (which is toxic) are released.
Spanish[es]
Cuando una almendra que contiene amigdalina se tritura, produce glucosa, benzaldehído (sabor amargo) y ácido cianihídrico (que es tóxico).