Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time. (2015)
Attributed to:
Producing 'low acrylamide risk' potatoes
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2015.02.103
PubMed Identifier: 25842300
Publication URI: http://europepmc.org/abstract/MED/25842300
Type: Journal Article/Review
Volume: 182
Parent Publication: Food chemistry
ISSN: 0308-8146