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

First Author: Elmore J

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

Parent Publication: Food Chemistry

ISSN: 0308-8146