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


No abstract provided

Bibliographic Information

Digital Object Identifier:

PubMed Identifier: 25842300

Publication URI:

Type: Journal Article/Review

Volume: 182

Parent Publication: Food chemistry

ISSN: 0308-8146