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Article

Genetic Diversity of Individual Phenolic Acids in Barley and Their Correlation with Barley Malt Quality.

Journal of agricultural and food chemistry - 12 Aug 2015

Cai Shengguan, Han Zhigang, Huang Yuqing, Chen Zhong-Hua, Zhang Guoping, Dai Fei

Abstract excerpt

Phenolic acids have been quite extensively studied in food science research because of their antioxidative effect. In this study, the genotypic difference and genetic control of phenolic acids, and their correlation with malt quality, were investigated in barley. Ferulic acid (FA) and p-coumaric acid (p-CA) were identified as two main phenolic acids, showing wide variations among 68 barley genotypes. The mean...

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PMID: 26173650
DOI: 10.1021/acs.jafc.5b02960

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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