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Bioscience, Biotechnology, and Biochemistry Volume 69, 2005 - Issue 7
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Original Articles

Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying

Akiko OHARA-TAKADADepartment of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
,
Chie MATSUURA-ENDODepartment of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
,
Yoshihiro CHUDACenter for Food Quality, Labeling and Consumer Services;National Food Research Institute
,
Hiroshi ONONational Food Research Institute
,
Hiroshi YADANational Food Research Institute
,
Mitsuru YOSHIDANational Food Research Institute
,
Akira KOBAYASHIDepartment of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
,
Shogo TSUDADepartment of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
,
Shigenobu TAKIGAWADepartment of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
,
Takahiro NODADepartment of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
,
Hiroaki YAMAUCHIDepartment of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
&
Motoyuki MORIDepartment of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
 show all
Pages 1232-1238 | Received 29 Oct 2004, Accepted 19 Apr 2005, Published online: 22 May 2014

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