Data from: Free Amino Acids and Sugars in Fifteen Sweetpotato Genotypes: Effects of Curing and Storage on Acrylamide Formation in Fried Chips

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...本研究旨在测定15个甘薯（sweetpotato）基因型在愈伤处理前、愈伤处理后以及长达10个月的……过程中，糖分与游离氨基酸的含量变化。