The Effects of Storage on the Formation of Aroma and Acrylamide in Heated Potato

First Author: Elmore J
Attributed to:  Producing 'low acrylamide risk' potatoes funded by BBSRC


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Bibliographic Information

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Type: Book Chapter

Book Title: Controlling Maillard Pathways To Generate Flavors (2010)

Page Reference: 95-109

ISBN: 0-8412-2579-6