Amygdalin (from Ancient Greek: ἀμυγδαλή amygdálē almond) C20H27NO11 is a glycoside initially isolated from the seeds of the tree Prunus dulcis also known as bitter almonds by Pierre-Jean Robiquetand Antoine Boutron-Charlard in 1830 and subsequently investigated by Liebig and Wöhler in 1830.
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