The Effects of Storage on the Formation of Aroma and Acrylamide in Heated Potato
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-2010-1042.ch010
Publication URI: http://dx.doi.org/10.1021/bk-2010-1042.ch010
Type: Book Chapter
Book Title: Controlling Maillard Pathways To Generate Flavors (2010)
Page Reference: 95-109
ISBN: 0-8412-2579-6