Effects of variety, year of cultivation and sulphur supply on the accumulation of free asparagine in the grain of commercial wheat varieties. (2018)
Attributed to:
Genetic improvement of wheat to reduce the potential for acrylamide formation during processing.
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2017.06.113
PubMed Identifier: 28873573
Publication URI: http://europepmc.org/abstract/MED/28873573
Type: Journal Article/Review
Volume: 239
Parent Publication: Food chemistry
ISSN: 0308-8146