Published in
Elsevier, Food Chemistry, (220), p. 76-86, 2017
DOI: 10.1016/j.foodchem.2016.09.199
Links
Tools
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
Journal article published in 2017 by
Nira Muttucumaru,
Stephen J. Powers,
J. Stephen Elmore,
Andrew Dodson,
Adrian Briddon,
Donald S. Mottram,
Nigel G. Halford 
This paper is made freely available by the publisher.
Full text: Download
Published version:
archiving forbidden
Data provided by 