Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing

Curtis, T. Y., Muttucumaru, N., Shewry, Peter, Parry, Martin, Powers, Stephen, Elmore, J. S., Mottram, D. S., Hook, S. and Halford, Nigel

(2009) Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing. Journal of Agricultural and Food Chemistry, 57. pp. 1013-1021. 10.1021/jf8031292

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Item Type	Article
Open Access	Not Open Access
Project	Centre for Crop Genetic Improvement (CGI), Centre for Mathematical and Computational Biology (MCB), Project: 4828, Optimising water use in wheat, Application of statistical methods to predictive biology
Date Deposited	05 Dec 2025 09:40
Last Modified	19 Dec 2025 14:30

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Journal of Agricultural and Food Chemistry

10.1021/jf8031292 (DOI)

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