Acrylamide Formation in Processed Potatoes as Affected by Cultivar, Nitrogen Fertilization and Storage Time
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Plant Science
Link
http://link.springer.com/article/10.1007/s12230-018-9647-z/fulltext.html
Reference52 articles.
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2. Amrein, T.M., B. Schönbächler, F. Rohner, H. Lukac, H. Schneider, A. Keiser, F. Escher, and R. Amadò. 2004. Potential for acrylamide formation in potatoes: Data from the 2003 harvest. European Food Research and Technology 219: 572–578.
3. Bethke, P.C., and A.J. Bussan. 2013. Acrylamide in processed potato products. American Journal of Potato Research 90: 403–424.
4. Blenkinsop, R.W., L.J. Copp, R.Y. Yada, and A.G. Marangoni. 2002. Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality. Journal of Agricultural and Food Chemistry 50: 4545–4553.
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