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

Curtis, T. Y., Powers, Stephen, Balagiannis, D., Elmore, J. S., Mottram, D. S., Parry, Martin, Rakszegi, M., Bedo, Z., Shewry, Peter and Halford, Nigel

(2010) Free amino acids and sugars in rye grain: implications for acrylamide formation. Journal of Agricultural and Food Chemistry, 58. pp. 1959-1969. 10.1021/jf903577b

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Item Type	Article
Open Access	Not Open Access
Project	Centre for Crop Genetic Improvement (CGI), Project: 4828, Optimising water use in wheat
Date Deposited	05 Dec 2025 09:42
Last Modified	19 Dec 2025 14:31

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Powers, Stephen
Parry, Martin
Shewry, Peter
Halford, Nigel

Journal of Agricultural and Food Chemistry

10.1021/jf903577b (DOI)

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