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food chemistry(1)

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ferulic acid(1)
functional food(1)
maize(1)
phytochemical(1)
whole grain(1)

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Xue Gong AND Yuan Li AND Li Liu AND Jindong Fu AND Zhonghu He AND Liang Li AND Wenfei Tian(0)

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cereal quality testing center/ laboratory of quality evaluation and nutrition health of agro-products, ministry of agriculture and rural affairs, beijing 100081, china(1)
state key laboratory of crop gene(1)
state key laboratory of crop gene resource and breeding, institute of crop sciences, chinese academy of agricultural sciences (caas), beijing 100081, china(1)

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2025(1)

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资源类型: 外文期刊

作者:Xue Gong(精确检索)

作者:Yuan Li(精确检索)

作者:Li Liu(精确检索)

作者:Jindong Fu(精确检索)

作者:Zhonghu He(精确检索)

作者:Liang Li(精确检索)

作者:Wenfei Tian(精确检索)

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1Ferulic acid concentration in 233 maize inbreds and its processing stability in selected high-ferulic-acid lines

作者： Xue Gong; Yuan Li; Li Liu; Jindong Fu; Zhonghu He; Liang Li; Wenfei Tian; SCIE（2025版） EI（2025版）

机构： State Key Laboratory of Crop Gene Resource and Breeding, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China; Cereal Quality Testing Center/ Laboratory of Quality Evaluation and Nutrition Health of Agro-products, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; State Key Laboratory of Crop Gene;

来源：Food Chemistry

关键词： Ferulic acid Functional food Maize Phytochemical Whole grain