Download
Download
Elmore, J. S. 
ORCID: https://orcid.org/0000-0002-2685-1773, Dodson, A. T., Briddon, A., Halford, N. G. and Mottram, D. S.
(2010)
The effects of storage on the formation of aroma and acrylamide in heated potato.
In: Mottram, D. S. and Taylor, A. J. (eds.)
Controlling Maillard Pathways To Generate Flavors.
ACS Symposium Series (1042).
American Chemical Society, Washington DC, pp. 95-109.
ISBN 9780841225794
doi: 10.1021/bk-2010-1042.ch010
Altmetric Badge
| Item Type | Book or Report Section |
| URI | https://reading-clone.eprints-hosting.org/id/eprint/26514 |
| Identification Number/DOI | 10.1021/bk-2010-1042.ch010 |
| Refereed | Yes |
| Divisions | Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group |
| Publisher | American Chemical Society |
| Download/View statistics | View download statistics for this item |
Download
Full text not archived in this repository.
Tools
Advice
Please see our End User Agreement.
It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.
Lists
Related URLs
Deposit Details
University Staff: Request a correction | Centaur Editors: Update this record
