Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship with Acrylamide Formation (2012)

First Author: Halford N
Attributed to:  Producing 'low acrylamide risk' potatoes funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1021/jf3037566

PubMed Identifier: 23126451

Publication URI: http://europepmc.org/abstract/MED/23126451

Type: Journal Article/Review

Parent Publication: Journal of Agricultural and Food Chemistry

Issue: 48

ISSN: 0021-8561