1 König W, "Über eine klasse neuer farbstoffe" 69 : 105-137, 1904
2 Haque MR, "Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods" 77 : 107-114, 2002
3 Burns AE, "Total cyanide content of cassava food products in Australia" 25 : 79-82, 2012
4 Cumbana A, "Reduction of cyanide content of cassava flour in Mozambique by the wetting method" 101 : 894-897, 2007
5 Mkpong OE, "Purification, characterization, and localization of linamarase in cassava" 93 : 176-181, 1990
6 FSANZ, "Proposal P1002: Hydrocyanic acid in ready-to-eat cassava chips, First Review Report" Food Standards Australia New Zealand 2009
7 MOE, "Official test methods of soil contamination. Cyanide-ultraviolet/visible spectrometry. ES 07352.1a" Ministry of Environment
8 MOE, "Official test methods of environment contamination. Cyanide in water"
9 NHFPC, "National Health and Family Planning Commission of PRC. National Standard of the People’s Republic of China:National food safety standard-edible alcohol. GB 31640-2016"
10 NHFPC, "National Health and Family Planning Commission of PRC. National Standard of the People’s Republic of China:National food safety standard-determination of cyanide in foods. GB 5009.36-2016"
1 König W, "Über eine klasse neuer farbstoffe" 69 : 105-137, 1904
2 Haque MR, "Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods" 77 : 107-114, 2002
3 Burns AE, "Total cyanide content of cassava food products in Australia" 25 : 79-82, 2012
4 Cumbana A, "Reduction of cyanide content of cassava flour in Mozambique by the wetting method" 101 : 894-897, 2007
5 Mkpong OE, "Purification, characterization, and localization of linamarase in cassava" 93 : 176-181, 1990
6 FSANZ, "Proposal P1002: Hydrocyanic acid in ready-to-eat cassava chips, First Review Report" Food Standards Australia New Zealand 2009
7 MOE, "Official test methods of soil contamination. Cyanide-ultraviolet/visible spectrometry. ES 07352.1a" Ministry of Environment
8 MOE, "Official test methods of environment contamination. Cyanide in water"
9 NHFPC, "National Health and Family Planning Commission of PRC. National Standard of the People’s Republic of China:National food safety standard-edible alcohol. GB 31640-2016"
10 NHFPC, "National Health and Family Planning Commission of PRC. National Standard of the People’s Republic of China:National food safety standard-determination of cyanide in foods. GB 5009.36-2016"
11 MFDS, "MFDS research report. The standard and specification for safety management of rectified spirits"
12 PubChem, "Linamarine" National Library of Medicine, National Institutes of Health
13 Santana MA, "Linamarase expression in cassava cultivars with roots of low-and highcyanide content" 129 : 1686-1694, 2002
14 MFDS (Ministry of Food and Drug Safety), "Korea Food Code. 7.1.4.113. Hydrogencyanide"
15 MFDS, "Health Functional Food Code. 2.5.1"
16 Lewis Sr RJ, "Hawley’s condensed chemical dictionary" John Wiley & Sons, Inc 271-, 2007
17 Mackenzie WM, "Ethyl carbamate formation in grain based spirits: Part Ⅱ. the identification and determination of cyanide related species involved in ethyl carbamate formation in scotch grain whisky" 96 : 223-232, 1990
18 Epstein J, "Estimation of microquantities of cyanide" 19 : 272-274, 1947
19 Brimer L, "Determination of cyanogenic compounds by thin-layer chromatography. 1. A densitometric method for quantification of cyanogenic glycosides, employing enzyme preparations (β-glucuronidase)from Helix pomatia and picrate-impregnated ion-exchange sheets" 31 : 789-793, 1983
20 Djazuli M, "Cyanogen content of cassava roots and flour in Indonesia" 65 : 523-525, 1999
21 Mak KKW, "Cyanide fishing and cyanide detection in coral reef fish using chemical tests and biosensors" 20 : 2581-2593, 2005
22 FAO, "Codex standard for sweet cassava (Codex Stan 238-2003)"