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Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. (2017)

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/10.1016/j.foodchem.2016.09.199

PubMed Identifier: 27855938

Publication URI: http://europepmc.org/abstract/MED/27855938

Type: Journal Article/Review

Volume: 220

Parent Publication: Food chemistry

ISSN: 0308-8146