📣 Help Shape the Future of UKRI's Gateway to Research (GtR)

We're improving UKRI's Gateway to Research and are seeking your input! If you would be interested in being interviewed about the improvements we're making and to have your say about how we can make GtR more user-friendly, impactful, and effective for the Research and Innovation community, please email gateway@ukri.org.

Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019. (2021)

First Author: Powers SJ

Attributed to: DFW - Designing Future Wheat - Work package 1 (WP1) - Increased efficiency and sustainability funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1080/19440049.2020.1871083

PubMed Identifier: 33735593

Publication URI: http://europepmc.org/abstract/MED/33735593

Type: Journal Article/Review

Volume: 38

Parent Publication: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

Issue: 5

ISSN: 1944-0057