Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato. (2014)
Attributed to:
Producing 'low acrylamide risk' potatoes
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1111/aab.12101
PubMed Identifier: 25540460
Publication URI: http://europepmc.org/abstract/MED/25540460
Type: Journal Article/Review
Volume: 164
Parent Publication: The Annals of applied biology
Issue: 2
ISSN: 0003-4746