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Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. (2012)

First Author: Halford NG

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

Volume: 60

Parent Publication: Journal of agricultural and food chemistry

Issue: 48

ISSN: 0021-8561