Effects of variety and nutrient availability on the acrylamide forming potential of rye

C1 - Edited contributions to conferences/learned societies

Postles, J., Elmore, J. S., Powers, S. J., Mottram, D. S. and Halford, N. G. 2013. Effects of variety and nutrient availability on the acrylamide forming potential of rye. Acrylamide, furans and other food-borne contaminants, from plant science to food chemistry. Aspects of Applied Biology 116 . pp. 125-130

AuthorsPostles, J., Elmore, J. S., Powers, S. J., Mottram, D. S. and Halford, N. G.
Year of Publication2013
Funder project or codeWheat
BBSRC CASE studentship: Agronomic and genetic approaches to reducing the acrylamide potential of rye
[20:20 Wheat] Maximising yield potential of wheat
Statistics Department (Rothamsted)
FunderBiotechnology and Biological Sciences Research Council
ISSN02651491
Page range125-130

Permalink - https://repository.rothamsted.ac.uk/item/8qywx/effects-of-variety-and-nutrient-availability-on-the-acrylamide-forming-potential-of-rye

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