The effects of storage on the formation of aroma and acrylamide in heated potato

Halford, NigelORCID logo (2010) The effects of storage on the formation of aroma and acrylamide in heated potato. In: In Controlling Maillard Pathways to Generate Flavors. UNSPECIFIED.
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Additional information Backlog NH
Date Deposited 05 Dec 2025 10:01
Last Modified 19 Dec 2025 14:42

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