Free amino acids and sugars in rye grain: Implications for acrylamide formation

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 3, 2010, Pages 1959-1969

  Curtis, Tanya Y ^a   Powers, Stephen J ^a   Balagiannis, Dimitrios ^b   Elmore, J Stephen ^b   Mottram, Donald S ^b   Parry, Martin A J ^a   Rakszegi, Mariann ^c   Bedö, Zoltan ^c   Shewry, Peter R ^a   Halford, Nigel G ^a  

^a ROTHAMSTED RESEARCH   (United Kingdom)

^b UNIVERSITY OF READING   (United Kingdom)

^c AGRICULTURAL INSTITUTE   (Hungary)

Author keywords

Acrylamide; Amino acids; Asparagine; Plant breeding; Secale cereale; Sugars

Indexed keywords

ACRYLAMIDE; AMINO ACID; ASPARAGINE; CARBOHYDRATE;

ARTICLE; CHEMISTRY; GENETICS; RYE;

ACRYLAMIDE; AMINO ACIDS; ASPARAGINE; CARBOHYDRATES; SECALE CEREALE;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 76449111104     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903577b     Document Type: Article

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