Data from: Free Amino Acids and Sugars in Fifteen Sweetpotato Genotypes: Effects of Curing and Storage on Acrylamide Formation in Fried Chips
<p dir="ltr">The objective of the study was to measure changes in sugars and free amino acids in 15 sweetpotato genotypes before curing, after curing, and over 10 months of storage to investigate the effects on acrylamide formation.</p><p dir="ltr">The data are...
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2025
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