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Potential for acrylamide formation in potatoes: data from the 2003 harvest

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Academic year: 2021

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Figure

Figure 1 shows the strong correlation between reducing sugars and the acrylamide potential
Fig. 3 Changes in tuber components in a sample of cultivar Agria during prolonged storage
Fig. 7 Changes in free amino acids during heating at 180 C for 20 min. : Asparagine; triangles: aspartic acid; crosses: glutamic acid; squares: glutamine

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