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Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time. (2015)

First Author: Elmore JS

Attributed to: Producing 'low acrylamide risk' potatoes funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2015.02.103

PubMed Identifier: 25842300

Publication URI: http://europepmc.org/abstract/MED/25842300

Type: Journal Article/Review

Volume: 182

Parent Publication: Food chemistry

ISSN: 0308-8146