Results for Volatile compounds

Publications & Outputs

1. Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking

   Elmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, N. G., Parry, M. A. J. & Mottram, D. S., 1/10/2010, In: Food Chemistry. 122, 3, p. 753-760 8 p.

   Research output: Contribution to Journal/Magazine › Journal article › peer-review