Role of reducing sugars and amino acids in fry colour of...

Role of reducing sugars and amino acids in fry colour of chips from potatoes grown under different nitrogen regimes

Mark A Roe, Richard M Faulks, Joanne L Belsten
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Volume:
52
Year:
1990
Language:
english
Pages:
8
DOI:
10.1002/jsfa.2740520207
File:
PDF, 394 KB
english, 1990
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