{"title":"Agronomic and Genetic Approaches to Reducing the Acrylamide-forming Potential of Potato","authors":"","doi":"10.1142/9781786346599_0005","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":426674,"journal":{"name":"Acrylamide in Food","volume":"77 10","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acrylamide in Food","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1142/9781786346599_0005","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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