Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking
Matyáš Orsák, Zora Kotíková, Klára Podhorecká, J. Lachman, P Kasal
Topics & Concepts
AcrylamideChemistryFood scienceSucroseAsparagineFructoseChlorogenic acidSugarBlanchingBiochemistryAmino acidOrganic chemistryPolymerCopolymerPotato Plant ResearchPlant Pathogens and Resistance