Free amino acids and sugars in rye grain: implications for acrylamide formation

A - Papers appearing in refereed journals

Curtis, T. Y., Powers, S. J., Balagiannis, D., Elmore, J. S., Mottram, D. S., Parry, M. A. J., Rakszegi, M., Bedo, Z., Shewry, P. R. and Halford, N. G. 2010. Free amino acids and sugars in rye grain: implications for acrylamide formation. Journal of Agricultural and Food Chemistry - JAFC. 58, pp. 1959-1969. https://doi.org/10.1021/jf903577b

AuthorsCurtis, T. Y., Powers, S. J., Balagiannis, D., Elmore, J. S., Mottram, D. S., Parry, M. A. J., Rakszegi, M., Bedo, Z., Shewry, P. R. and Halford, N. G.
Year of Publication2010
JournalJournal of Agricultural and Food Chemistry - JAFC
Journal citation58, pp. 1959-1969
Digital Object Identifier (DOI)https://doi.org/10.1021/jf903577b
Open accessPublished as non-open access
Funder project or codeCentre for Crop Genetic Improvement (CGI)
Project: 4828
Optimising water use in wheat

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