| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6377936 | Journal of Cereal Science | 2013 | 8 Pages |
Abstract
⺠Acrylamide-forming potential is a key quality parameter for rye grain. ⺠Free asparagine level is main determinant of acrylamide-forming potential in rye. ⺠Rye varieties differ significantly in free asparagine concentration in the grain. ⺠High levels of nitrogen (N) increase the acrylamide-forming potential of rye. ⺠Sulphur reduces the effect of N on acrylamide-forming potential in some varieties.
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Authors
Jennifer Postles, Stephen J. Powers, J. Stephen Elmore, Donald S. Mottram, Nigel G. Halford,