Level of acrylamide precursors asparagine, frutose, glucose, and sucrose in potatoes sold at retail in Italy and in the United States
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 71, no. 2 (2006), p. C81-85 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 00880cab#a22003014c#4500 | ||
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| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Vivanti, Vittorio |
| 245 | 1 | 0 | |a Level of acrylamide precursors asparagine, frutose, glucose, and sucrose in potatoes sold at retail in Italy and in the United States |
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| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Papa |
| 650 | # | 4 | |a Solanum tuberosum |
| 650 | # | 4 | |a Acrilamida |
| 650 | # | 4 | |a Glucosa |
| 650 | # | 4 | |a Asparagina |
| 650 | # | 4 | |a Fructosa |
| 650 | # | 4 | |a Sucrosa |
| 700 | 1 | # | |a Finotti, Enrico |
| 700 | 1 | # | |a Friedman, Mendel |
| 773 | 0 | # | |t Journal of food science |g v. 71, no. 2 (2006), p. C81-85 |
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