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