Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato. (2014)

First Author: Muttucumaru N
Attributed to:  Producing 'low acrylamide risk' potatoes funded by BBSRC


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