Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation

A - Papers appearing in refereed journals

Halford, N. G., Muttucumaru, N., Powers, S. J., Gillatt, P. N., Hartley, L., Elmore, J. S. and Mottram, D. S. 2012. Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. Journal of Agricultural and Food Chemistry - JAFC. 60, pp. 12044-12055. https://doi.org/10.1021/jf3037566

AuthorsHalford, N. G., Muttucumaru, N., Powers, S. J., Gillatt, P. N., Hartley, L., Elmore, J. S. and Mottram, D. S.
Year of Publication2012
JournalJournal of Agricultural and Food Chemistry - JAFC
Journal citation60, pp. 12044-12055
Digital Object Identifier (DOI)https://doi.org/10.1021/jf3037566
Open accessPublished as non-open access
Funder project or codeWheat
Centre for Mathematical and Computational Biology (MCB)
BBSRC LINK: Producing low acrylamide risk potatoes
Application of statistical methods to predictive biology
ISSN15205118

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