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Relationship between Alkylpyrazine and Acrylamide Formation in Potato Chips

First Author: Elmore J

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/bk-2016-1237.ch010

Publication URI: http://dx.doi.org/10.1021/bk-2016-1237.ch010

Type: Book Chapter

Book Title: Browned Flavors: Analysis, Formation, and Physiology (2016)

Page Reference: 133-144

ISBN: 0-8412-3185-0