Effects of Water Availability on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato

Title
Effects of Water Availability on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 63, Issue 9, Pages 2566-2575
Publisher
American Chemical Society (ACS)
Online
2015-02-21
DOI
10.1021/jf506031w

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