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To investigate the potential of potato culls as a source of novel flavorings, free amino acid profiles of juice from tubers stored at 0 o C, 12 o C or 24 o C were analysed by gas chromatography/mass spectrometry after separation on cation exchange resin and derivatization with N-methyl-t-butyl-dimethyl-silyl-trifluoroacetamide. Juices were also incubated for 42h with or without...
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