Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
Nivine Bachir, Amira Haddarah, Franscesc Sepulcre, Montserrat Pujolà Cunill
Topics & Concepts
AcrylamideAsparagineFructoseSucroseChemistryGlutamineFood scienceStarchSugarAmino acidBiochemistryOrganic chemistryPolymerCopolymerPotato Plant ResearchPlant Pathogens and Resistance