Effects of water availability on free amino acids, sugars and acrylamide-forming potential in potato

Muttucumaru, N., Powers, Stephen, Elmore, J. S., Mottram, D. S. and Halford, Nigel

(2015) Effects of water availability on free amino acids, sugars and acrylamide-forming potential in potato. Journal of Agricultural and Food Chemistry, 63. pp. 2566-2575. 10.1021/jf506031w

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Item Type	Article
Open Access	Gold
Project	Wheat, BBSRC LINK: Producing low acrylamide risk potatoes, Statistics Department (Rothamsted)
Date Deposited	05 Dec 2025 09:50
Last Modified	19 Dec 2025 14:35

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Powers, Stephen
Halford, Nigel

Journal of Agricultural and Food Chemistry

10.1021/jf506031w (DOI)

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