Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation

Halford, Nigel

, Muttucumaru, N., Powers, Stephen, Gillatt, P. N., Hartley, L., Elmore, J. S. and Mottram, D. S. (2012) Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. Journal of Agricultural and Food Chemistry, 60. pp. 12044-12055. 10.1021/jf3037566

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Item Type	Article
Open Access	Not Open Access
Project	Wheat, Centre for Mathematical and Computational Biology (MCB), BBSRC LINK: Producing low acrylamide risk potatoes, Application of statistical methods to predictive biology
Date Deposited	05 Dec 2025 09:46
Last Modified	19 Dec 2025 14:34

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Journal of Agricultural and Food Chemistry

10.1021/jf3037566 (DOI)

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