Effects of Fungicide Treatment on Free Amino Acid Concentration and Acrylamide-Forming Potential in Wheat. (2016)
Attributed to:
Genetic improvement of wheat to reduce the potential for acrylamide formation during processing.
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1021/acs.jafc.6b04520
PubMed Identifier: 27977182
Publication URI: http://europepmc.org/abstract/MED/27977182
Type: Journal Article/Review
Volume: 64
Parent Publication: Journal of agricultural and food chemistry
Issue: 51
ISSN: 0021-8561