Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
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<p id="p0005">Location of cultivation affects potato composition and acrylamide-forming potential.p>
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<p id="p0010">Effects of variety and storage interact with those of location.p>
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<p id="p0015">Dramatic differences in free asparagine concentration in potatoes grown at two sites.p>
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<p id="p0020">Concentration of reducing sugars is the primary determinant of acrylamide formation.p>
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<p id="p0025">Ratio of free asparagine to reducing sugars determines whether free asparagine affects acrylamide formation.p>
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