Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking (2010)

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


No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2010.03.049

Publication URI: http://dx.doi.org/10.1016/j.foodchem.2010.03.049

Type: Journal Article/Review

Parent Publication: Food Chemistry

Issue: 3