Potential for acrylamide formation in potatoes: data from the 2003 harvest
| Autor: | Renato Amadò, Helen Lukac, Barbara Schönbächler, Hanna Schneider, Fabian Rohner, Andreas Keiser, Thomas M. Amrein, Felix Escher |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Acrylamide Free amino acids Sucrose Free asparagine Fructose General Chemistry Biochemistry Industrial and Manufacturing Engineering Reducing sugar Amino acid Glutamine chemistry.chemical_compound chemistry Asparagine Food science Potato Legume Reducing sugars Food Science Biotechnology |
| Zdroj: | European Food Research and Technology, 219 (6) |
| ISSN: | 1438-2377 1438-2385 |
| Popis: | European Food Research and Technology, 219 (6) ISSN:1438-2377 ISSN:1438-2385 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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