Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variey and tuber storage time

A - Papers appearing in refereed journals

Elmore, J. S., Briddon, A., Dodson, A. T., Muttucumaru, N., Halford, N. G. and Mottram, D. S. 2015. Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variey and tuber storage time. Food Chemistry. 182, pp. 1-8.

AuthorsElmore, J. S., Briddon, A., Dodson, A. T., Muttucumaru, N., Halford, N. G. and Mottram, D. S.
Year of Publication2015
JournalFood Chemistry
Journal citation182, pp. 1-8
Digital Object Identifier (DOI)doi:10.1016/j.foodchem.2015.02.103
Open accessPublished as ‘gold’ (paid) open access
Funder project or codeWheat
ISSN03088146
PublisherElsevier

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