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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...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Chem |
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| Κύριοι συγγραφείς: | , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Elsevier Applied Science Publishers
2015
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| Θέματα: | |
| Διαθέσιμο Online: | 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 |
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