
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
Keywords: Acrylamide (PubChem CID: 6579); l-Asparagine (PubChem CID: 6267); d-Glucose (PubChem CID: 5793); d-Fructose (PubChem CID: 5984); l-Proline (PubChem CID: 145742); Sucrose (PubChem CID: 5988); Acrylamide; Asparagine, crop composition; Food safety; Post-harv