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Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato. (2015)

First Author: Muttucumaru N

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/jf506031w

PubMed Identifier: 25703028

Publication URI: http://europepmc.org/abstract/MED/25703028

Type: Journal Article/Review

Volume: 63

Parent Publication: Journal of agricultural and food chemistry

Issue: 9

ISSN: 0021-8561