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


No abstract provided

Bibliographic Information

Digital Object Identifier:

PubMed Identifier: 23126451

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Type: Journal Article/Review

Volume: 60

Parent Publication: Journal of agricultural and food chemistry

Issue: 48

ISSN: 0021-8561