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Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

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dc.contributor.authorRotola-Pukkila, Minna
dc.contributor.authorVälimaa, Anna-Liisa
dc.contributor.authorSuomela, Jukka-Pekka
dc.contributor.authorYang, Baoru
dc.contributor.authorKarhu, Saila
dc.contributor.authorHopia, Anu
dc.contributor.departmentid4100211310
dc.contributor.departmentid4100210510
dc.contributor.orcidhttps://orcid.org/0000-0002-4953-6100
dc.contributor.orcidhttps://orcid.org/0000-0003-4974-6033
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2021-12-07T08:33:03Z
dc.date.accessioned2025-05-28T10:51:18Z
dc.date.available2021-12-07T08:33:03Z
dc.date.issued2021
dc.description.vuosik2021
dc.format.bitstreamfalse
dc.format.pagerange85-95
dc.identifier.olddbid493633
dc.identifier.oldhandle10024/551086
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/21152
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline4111
dc.okm.internationalcopublicationei
dc.okm.openaccess1 = Open access -julkaisukanavassa ilmestynyt julkaisu
dc.okm.selfarchivedei
dc.publisherScientific Agricultural Society of Finland
dc.relation.doi10.23986/afsci.107898
dc.relation.ispartofseriesAgricultural and food science
dc.relation.issn1459-6067
dc.relation.issn1795-1895
dc.relation.numberinseries2
dc.relation.volume30
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/551086
dc.subject.ysoumami
dc.subject.ysoglutamic acid
dc.subject.ysoreducing sugars
dc.subject.ysoday length
dc.teh41007-00086601
dc.titleEffect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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