Author:
Alvarez-Morezuelas Alba,Ortiz-Barredo Amaia,Barandalla Leire,Ritter Enrique,de Galarreta Jose Ignacio Ruiz
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Reference30 articles.
1. Amrein TM, Schönbächler B, Rohner F, Lukac H, Schneider H, Keiser A, Escher F, Amadò R (2004) Potential for acrylamide formation in potatoes: data from the 2003 harvest. Eur Food Res Technol 219:572–578
2. Barredo A (1993) Development and analysis of methods for the selection of potato varieties for the industrial production of food products. Bachelor’s Project. University of Basque Country. Bilbao, Spain
3. Bethke PC (2018) Progress and successes of the specialty crop research initiative on acrylamide reduction in processed potato products. Am J Potato Res 95:328–337
4. De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Ooghe W, Fraselle S, Demeulemeester K, Van Peteghem C, Calus A, Degroodt JM, Verhé R (2006) Selection criteria for potato tubers to minimize acrylamide formation during frying. J Agric Food Chem 54:2199–2205
5. Duarte-Delgado D, Ñústez-López CE, Narváez-Cuenca CE, Restrepo-Sánchez LP, Melo SE, Sarmiento F, Kushalappa AC, Mosquera-Vásquez T (2016) Natural variation of sucrose, glucose and fructose contents in Colombian genotypes of Solanum tuberosum Group Phureja at harvest. J Sci Food Agric 96:4288–4294
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献