Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips(Food & Nutrition Science)
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概要
- 論文の詳細を見る
Acrylamide in potato chips made from tubers stored at 2 or 20℃ for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers.
- 社団法人日本農芸化学会の論文
- 2003-05-23
著者
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MORI Motoyuki
National Agricultural Research Center for Hokkaido Region
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OHARA-TAKADA Akiko
National Agricultural Research Center for Hokkaido Region
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ONO Hiroshi
National Food Research Institute
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Matsuura‐endo C
National Agricultural Research Center For Hokkaido Region
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Mori Motoyuki
National Agricultural Research Center For Hokkaido Region Research Team For Potato Production And Pr
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Matsuura-Endo Chie
National Agricultural Research Center for Hokkaido Region
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Ohara(takada) A
National Agricultural Res. Center For Hokkaido Region
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Yada Hiroshi
National Food Research Institute, National Agriculture and Food Research Organization
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Yada H
National Agriculture Res. Center For Hokkaido Region
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Yada Hiroshi
National Food Research Institute
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CHUDA Yoshihiro
Center for Food Quality, Labeling and Consumer Services
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Mori Motoyuki
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Yamauchi H
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Chuda Yoshihiro
Center For Food Quality Labeling And Consumer Services
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Ono H
National Food Research Institute
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Ono Hiroshi
National Agriculture And Food Research Organization National Food Research Institute
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OHARA-TAKADA Akiko
National Agricultural and Bio-oriented Research Organization, National Agricultural Research Center for Hokkaido Region
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MORI Motoyuki
National Agricultural and Bio-oriented Research Organization, National Agricultural Research Center for Hokkaido Region
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