Tuber Chemical Composition and Acrylamide Formation Potential in three Potato Cultivars Supplied with two Nitrogen Sources
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Plant Science
Link
http://link.springer.com/content/pdf/10.1007/s12230-016-9537-1.pdf
Reference51 articles.
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3. Arisseto, A.P., and M.C. Toledo. 2006. Acrylamide in foods: a review. Brazilian Journal of Food Technology 9: 123–134.
4. Bacarin, M.A., L.S. Ferreira, S. Deuner, C.M.P. Bervald, E.R. Zanatta, and N.F. Lopes. 2005. Non-structural carbohydrates in potato tubers, and subsequent reconditioning after storage in different temperatures. Horticultura Brasileira 23: 799–804.
5. Becalski, A., B.P. Lau, D. Lewis, S.W. Seaman, S. Hayward, M. Sahagian, M. Ramesh, and Y. Leclerc. 2004. Acrylamide in French fries: influence of free amino acids and sugars. Journal of Agricultural and Food Chemistry 52: 3801–3806.
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