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Free Amino Acids and Sugars in 15 Sweetpotato Genotypes: Effects of Curing and Storage on Acrylamide Formation in Fried Chips

Year: 2025

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c00643

Authors: Xiao Qiu, Matthew C. Allan, Suzanne D. Johanningsmeier, Rong Reynolds, Jason A. Osborne, Kenneth V. Pecota, G. Craig Yencho, Van-Den Truong

Institutions: North Carolina State University, Agricultural Research Service, United States Department of Agriculture

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Institute of Food and Agriculture, Agricultural Research Service

Award: G4192570371

OpenAlex ID: W4416965151

FWCI:

Cites: 44

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