Effects of Physiological Changes in Potato Tubers (Solanum tuberosumL.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips-Reference-Cited by-同舟云学术

Effects of Physiological Changes in Potato Tubers (Solanum tuberosumL.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips

Published:2003-01 Issue:5 Volume:67 Page:1188-1190
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

CHUDA Yoshihiro,ONO Hiroshi,YADA Hiroshi,OHARA-TAKADA Akiko,MATSUURA-ENDO Chie,MORI Motoyuki

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.67.1188

Reference1 articles.

1. 7) Woolfe, J. A., Structure of the potato tuber and composition of tuber dry matter. In “The Potato in the Human Diet”, ed. Woolfe, J. A., Cambridge University Press, Cambridge, pp. 11-12 (1987).

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