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)
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