The effects of storage on the formation of aroma and acrylamide in heated potato

B - Book chapters etc edited externally

Halford, N. G. 2010. The effects of storage on the formation of aroma and acrylamide in heated potato. in: In Controlling Maillard Pathways to Generate Flavors

AuthorsHalford, N. G.
Year of Publication2010
Book titleIn Controlling Maillard Pathways to Generate Flavors
Open accessPublished as non-open access

Permalink - https://repository.rothamsted.ac.uk/item/8w187/the-effects-of-storage-on-the-formation-of-aroma-and-acrylamide-in-heated-potato

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