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

A - Papers appearing in refereed journals

Curtis, T. Y., Muttucumaru, N., Shewry, P. R., Parry, M. A. J., Powers, S. J., Elmore, J. S., Mottram, D. S., Hook, S. and Halford, N. G. 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 - JAFC. 57, pp. 1013-1021. https://doi.org/10.1021/jf8031292

AuthorsCurtis, T. Y., Muttucumaru, N., Shewry, P. R., Parry, M. A. J., Powers, S. J., Elmore, J. S., Mottram, D. S., Hook, S. and Halford, N. G.
Year of Publication2009
JournalJournal of Agricultural and Food Chemistry - JAFC
Journal citation57, pp. 1013-1021
Digital Object Identifier (DOI)https://doi.org/10.1021/jf8031292
Open accessPublished as non-open access
Funder project or codeCentre 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

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