Effects of water availability on free amino acids, sugars and acrylamide-forming potential in potato

A - Papers appearing in refereed journals

Muttucumaru, N., Powers, S. J., Elmore, J. S., Mottram, D. S. and Halford, N. G. 2015. Effects of water availability on free amino acids, sugars and acrylamide-forming potential in potato. Journal of Agricultural and Food Chemistry. 63, pp. 2566-2575.

AuthorsMuttucumaru, N., Powers, S. J., Elmore, J. S., Mottram, D. S. and Halford, N. G.
Year of Publication2015
JournalJournal of Agricultural and Food Chemistry
Journal citation63, pp. 2566-2575
Digital Object Identifier (DOI)doi:10.1021/jf506031w
Open accessPublished as ‘gold’ (paid) open access
Funder project or codeWheat
ISSN15205118
PublisherAmerican Chemical Society (ACS)

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