Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

https://doi.org/10.23986/afsci.107898 (Journal.fi)

Article

Rotola-Pukkila, Minna, kirjoittaja ; Välimaa, Anna-Liisa, kirjoittaja ; Suomela, Jukka-Pekka, kirjoittaja ; Yang, Baoru, kirjoittaja ; Karhu, Saila, kirjoittaja ; Hopia, Anu, kirjoittaja

Published in: Agricultural and Food Science 30 (2021) : 2, s.85–95

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Language

English

Series

Articles

Subjects/keywords

umami, glutamic acid, reducing sugars, day length

DOI

10.23986/afsci.107898

Tämä työ on lisensoitu Creative Commons Nimeä 4.0 Kansainvälinen Julkinen -lisenssillä.

Standard Codes

doi 10.23986/afsci.107898

Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

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Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

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