Suppression of the vacuolar invertase gene delays senescent sweetening in chipping potatoes

Author:

Wiberley-Bradford Amy E1ORCID,Bethke Paul C12

Affiliation:

1. Department of Horticulture; University of Wisconsin-Madison; Madison WI USA

2. United States Department of Agriculture - Agricultural Research Service; Vegetable Crops Research Unit; Madison WI USA

Funder

USDA-NIFA-SCRI

US Potato Board

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference34 articles.

1. Action des acides aminés sur les sucres; formation des mélanoïdines par voie méthodique;Maillard;CR Hebd Acad Sci,1912

2. Food color changes, role of the sugars in the browning reaction in potato chips;Shallenberger;J Agric Food Chem,1959

3. Acrylamide is formed in the Maillard reaction;Mottram;Nature,2002

4. The carcinogenicity of dietary acrylamide intake: a comparative discussion of epidemiological and experimental animal research;Hogervorst;Crit Rev Toxicol,2010

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