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The effects of storage on the formation of aroma and acrylamide in heated potato

Elmore, J. S., Dodson, A. T., Briddon, A., Halford, N. G. and Mottram, D. S. (2010) The effects of storage on the formation of aroma and acrylamide in heated potato. In: Mottram, D. S. and Taylor, A. J. (eds.) Controlling Maillard Pathways To Generate Flavors. ACS Symposium Series (1042). American Chemical Society, Washington DC, pp. 95-109. ISBN 9780841225794

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To link to this article DOI: 10.1021/bk-2010-1042.ch010


Item Type:Book or Report Section
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food and Bioprocessing Research Group
ID Code:26514
Publisher:American Chemical Society

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