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. https://doi.org/10.1016/j.foodchem.2010.03.049
Authors | Elmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, N. G., Parry, M. A. J. and Mottram, D. S. |
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Year of Publication | 2010 |
Journal | Food Chemistry |
Journal citation | 122, pp. 753-760 |
Digital Object Identifier (DOI) | https://doi.org/10.1016/j.foodchem.2010.03.049 |
Open access | Published as non-open access |
Funder project or code | Centre for Crop Genetic Improvement (CGI) |
Project: 4674 | |
Optimising water use in wheat | |
ISSN | 0308-8146 |
Publisher | Elsevier Sci Ltd |
Permalink - https://repository.rothamsted.ac.uk/item/8q5x4/effects-of-sulphur-nutrition-during-potato-cultivation-on-the-formation-of-acrylamide-and-aroma-compounds-during-cooking
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