Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix
Tolgahan Kocadağlı, Lisa Methven, Avinash Kant, Jane K. Parker
Topics & Concepts
Maillard reactionAcrylamideFlavourChemistryStrecker amino acid synthesisAromaFood scienceGlycineOrganic chemistryAmino acidPolymerBiochemistryMonomerCatalysisEnantioselective synthesisPotato Plant ResearchFood composition and propertiesPlant Pathogens and Resistance