THE CONSTITUENTS OF MONGOLIAN UNRIPE ALMOND

CHAO SHU YANG LIEN-KWEI, . THE CONSTITUENTS OF MONGOLIAN UNRIPE ALMONDJ. Acta Pharmaceutica Sinica, 1955, 3(1): 1-1.

Citation:

CHAO SHU YANG LIEN-KWEI, . THE CONSTITUENTS OF MONGOLIAN UNRIPE ALMONDJ. Acta Pharmaceutica Sinica, 1955, 3(1): 1-1.

Citation:

CHAO SHU YANG LIEN-KWEI, . THE CONSTITUENTS OF MONGOLIAN UNRIPE ALMONDJ. Acta Pharmaceutica Sinica, 1955, 3(1): 1-1.

Abstract

Fresh samples of unripe almond were separately collected at different intervals and its chemical constituents determined. It was found that water content of the ahnond decreases with time,while fatty oils,proteins,ash and amygdaline contents increase and reach their maximum at the ripe period.

FullText(HTML)

Turn off MathJax

Article Contents

Export File