Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation

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Title
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
Authors
Keywords
Acrylamide, Asparagine, crop composition, Food safety, Post-harvest storage, Processing contaminant, Reducing sugars
Journal
FOOD CHEMISTRY
Volume 220, Issue -, Pages 76-86
Publisher
Elsevier BV
Online
2016-10-02
DOI
10.1016/j.foodchem.2016.09.199

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