Effects of Nitrogen and Sulfur Fertilization on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato
Author:
Affiliation:
1. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf401570x
Reference36 articles.
1. Sugars in crop plants
2. Formation of High Levels of Acrylamide during the Processing of Flour Derived from Sulfate-Deprived Wheat
3. Asparagine in plants
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