Level of Acrylamide Precursors Asparagine, Fructose, Glucose, and Sucrose in Potatoes Sold at Retail in Italy and in the United States
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.tb08886.x/fullpdf
Reference32 articles.
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2. Acrylamide in French fries: influence of free amino acids and sugars;Becalski;J Agric Food Chem,2004
3. Factors influencing the free amino acid content of potato (Solanum tuberosum L) tubers during prolonged storage;Brierley;J Sci Food Agric,1996
4. Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips;Chuda;Biosci Biotechnol Biochem,2003
5. Influence of storage practices on acrylamide formation during potato frying;Wilde;J Agric Food Chem,2005
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