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