From sugar and amino acid signalling to reducing the potential for acrylamide formation in foods

Halford, NigelORCID logo, Coello, P., Curtis, T., Hey, S., Muttucumaru, N., Postles, J. and Prosser, I. (2010) From sugar and amino acid signalling to reducing the potential for acrylamide formation in foods. In: UNSPECIFIED.
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Item Type Conference or Workshop Item (UNSPECIFIED)
Project Centre for Crop Genetic Improvement (CGI), BBSRC FOF:Effects of manipulating the regulatory protein kinase GCN2 and elF2alpha in wheat and oilseed rape, BBSRC LINK: Producing low acrylamide risk potatoes, Optimising water use in wheat, Project: 2301
Date Deposited 05 Dec 2025 09:44
Last Modified 19 Dec 2025 14:33

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