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Comparison of potato varieties between seasons and their potential for acrylamide formation

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MLA
De Meulenaer, Bruno, et al. “Comparison of Potato Varieties between Seasons and Their Potential for Acrylamide Formation.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 88, no. 2, JOHN WILEY & SONS LTD, 2008, pp. 313–18, doi:1854/9362.
APA
De Meulenaer, B., De Wilde, T., Mestdagh, F., GOVAERT, Y., Ooghe, W., FRASELLE, S., … Verhé, R. (2008). Comparison of potato varieties between seasons and their potential for acrylamide formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 88(2), 313–318. https://doi.org/1854/9362
Chicago author-date
De Meulenaer, Bruno, Tineke De Wilde, Frédéric Mestdagh, Y GOVAERT, Wilfried Ooghe, S FRASELLE, K DEMEULEMEESTER, et al. 2008. “Comparison of Potato Varieties between Seasons and Their Potential for Acrylamide Formation.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 88 (2): 313–18. https://doi.org/1854/9362.
Chicago author-date (all authors)
De Meulenaer, Bruno, Tineke De Wilde, Frédéric Mestdagh, Y GOVAERT, Wilfried Ooghe, S FRASELLE, K DEMEULEMEESTER, Carlos Van Peteghem, André Calus, JM DEGROODT, and Roland Verhé. 2008. “Comparison of Potato Varieties between Seasons and Their Potential for Acrylamide Formation.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 88 (2): 313–318. doi:1854/9362.
Vancouver
1.
De Meulenaer B, De Wilde T, Mestdagh F, GOVAERT Y, Ooghe W, FRASELLE S, et al. Comparison of potato varieties between seasons and their potential for acrylamide formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2008;88(2):313–8.
IEEE
[1]
B. De Meulenaer et al., “Comparison of potato varieties between seasons and their potential for acrylamide formation,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 88, no. 2, pp. 313–318, 2008.
@article{388930,
  author       = {{De Meulenaer, Bruno and De Wilde, Tineke and Mestdagh, Frédéric and GOVAERT, Y and Ooghe, Wilfried and FRASELLE, S and DEMEULEMEESTER, K and Van Peteghem, Carlos and Calus, André and DEGROODT, JM and Verhé, Roland}},
  issn         = {{0022-5142}},
  journal      = {{JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}},
  language     = {{eng}},
  number       = {{2}},
  pages        = {{313--318}},
  publisher    = {{JOHN WILEY & SONS LTD}},
  title        = {{Comparison of potato varieties between seasons and their potential for acrylamide formation}},
  url          = {{http://doi.org/1854/9362}},
  volume       = {{88}},
  year         = {{2008}},
}

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