Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking

A - Papers appearing in refereed journals

Elmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, N. G., Parry, M. A. J. and Mottram, D. S. 2010. Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chemistry. 122, pp. 753-760.

AuthorsElmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, N. G., Parry, M. A. J. and Mottram, D. S.
Year of Publication2010
JournalFood Chemistry
Journal citation122, pp. 753-760
Digital Object Identifier (DOI)doi:10.1016/j.foodchem.2010.03.049
Open accessPublished as non-open access
Funder project or codeCentre for Crop Genetic Improvement (CGI)
Project: 4674
Optimising water use in wheat
ISSN0308-8146
PublisherElsevier Sci Ltd

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