Llwytho...
Acrylamide in potato crisps prepared from 20 UK-grown varieties: Effects of variety and tuber storage time
Twenty varieties of field-grown potato were stored for 2 months and 6 months at 8 °C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131 μg/kg in Verdi to 5360 μg/kg in Pentland Dell. In contrast to previous studies, the longer storage period did not...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Chem |
|---|---|
| Prif Awduron: | , , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Elsevier Applied Science Publishers
2015
|
| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4396699/ https://ncbi.nlm.nih.gov/pubmed/25842300 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2015.02.103 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|