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

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Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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 item DOI: 10.1021/bk-2010-1042.ch010


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