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
- Submitting institution
-
The University of Reading
- Unit of assessment
- 6 - Agriculture, Food and Veterinary Sciences
- Output identifier
- 67374
- Type
- D - Journal article
- DOI
-
10.1016/j.foodchem.2016.09.199
- Title of journal
- Food Chemistry
- Article number
- -
- First page
- 76
- Volume
- 220
- Issue
- -
- ISSN
- 0308-8146
- Open access status
- Compliant
- Month of publication
- -
- Year of publication
- 2017
- URL
-
-
- Supplementary information
-
-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
-
6
- Research group(s)
-
-
- Citation count
- 26
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- -
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -
