Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking
Elmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, Nigel
, Parry, Martin 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.
10.1016/j.foodchem.2010.03.049
, Parry, Martin 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.
10.1016/j.foodchem.2010.03.049
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