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Food & Function

Linking the chemistry and physics of food with health and nutrition


Apricot and other seed stones: amygdalin content and the potential to obtain antioxidant, angiotensin I converting enzyme inhibitor and hypocholesterolemic peptides

Corresponding authors
Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Biología, Ciencias Ambientales y Química, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain
E-mail: concepcion.garcia@uah.es
Fax: +34-91-8854971
Tel: +34-91-8854915
Food Funct., 2016,7, 4693-4701

DOI: 10.1039/C6FO01132B
Received 29 Jul 2016, Accepted 06 Oct 2016
First published online 07 Oct 2016
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