Potential for acrylamide formation in potatoes: data from the 2003 harvest
Open access
Date
2004-11Type
- Journal Article
Permanent link
https://doi.org/10.3929/ethz-b-000038423Publication status
publishedExternal links
Journal / series
European Food Research and TechnologyVolume
Pages / Article No.
Publisher
SpringerSubject
Potato; Acrylamide; Reducing sugars; Free asparagine; Free amino acidsOrganisational unit
03240 - Amadò, Renato
Notes
Received 2 July 2004, Published online 22 September 2004. It was possible to publish this article open access thanks to a Swiss National Licence with the publisherMore
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