Publications for Amygdalin being present in Apricot kernel

1. Erdogan-Orhan I, Kartal M: Insights into research on phytochemistry and biological activities of Prunus armeniaca L. (apricot) Food Research International. 2011;44:1238–1243.
2. Bolarinwa IF, Orfila C, Morgan MR: Amygdalin content of seeds, kernels and food products commercially-available in the UK. Food Chem. 2014;152:133-9. doi: 10.1016/j.foodchem.2013.11.002. Epub 2013 Nov 12. [PubMed:24444917 ]