Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation

A - Papers appearing in refereed journals

Muttucumaru, N., Powers, S. J., Elmore, J. S., Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. G. 2017. Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry. 220, pp. 76-86.

AuthorsMuttucumaru, N., Powers, S. J., Elmore, J. S., Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. G.
Year of Publication2017
JournalFood Chemistry
Journal citation220, pp. 76-86
Digital Object Identifier (DOI)doi:10.1016/j.foodchem.2016.09.199
Open accessPublished as ‘gold’ (paid) open access
Funder project or codeWheat
Output statusPublished
Publication dates
Online30 Sep 2016
Publication process dates
Accepted29 Sep 2016
ISSN03088146
PublisherElsevier Science Ltd Kidlington Oxford
Copyright licenseCC BY

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