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Bioscience, Biotechnology, and Biochemistry Volume 67, 2003 - Issue 5

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Original Articles

Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips

Yoshihiro CHUDACenter for Food Quality, Labeling and Consumer Services2-1 Shintoshin, Chuo-ku, Saitama 330-9731, Japan

Hiroshi ONONational Food Research Institute2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan

Hiroshi YADANational Food Research Institute2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan

Akiko OHARA-TAKADANational Agricultural Research Center for Hokkaido Region, National Agricultural Research OrganizationMemuro-cho, Hokkaido 082-0071, Japan

Chie MATSUURA-ENDONational Agricultural Research Center for Hokkaido Region, National Agricultural Research OrganizationMemuro-cho, Hokkaido 082-0071, Japan

Motoyuki MORINational Agricultural Research Center for Hokkaido Region, National Agricultural Research OrganizationMemuro-cho, Hokkaido 082-0071, Japan

Pages 1188-1190 | Received 23 Jan 2003, Accepted 05 Mar 2003, Published online: 22 May 2014

Cite this article
https://doi.org/10.1271/bbb.67.1188

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