Total polyphenol and ferulic acid analysis of a new variety of corn, Bandiburichodang, according to steaming time and roasting temperature-Reference-Cited by-同舟云学术

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Total polyphenol and ferulic acid analysis of a new variety of corn, Bandiburichodang, according to steaming time and roasting temperature

Published:2023-07-18 Issue: Volume:66 Page:
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:JABC

Author:

Yoon Nari¹,Lee Hak-Dong¹²,Na Uyoung³,Yu A Ram¹³,Bae Min-Jung³,Park Gunhwa⁴,Lee Sanghyun¹²⁵^ORCID

Affiliation:

1. Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea

2. Natural Product Institute of Science and Technology, Anseong 17546, Republic of Korea

3. The Food Industry Promotional Agency of Korea, Iksan 54576, Republic of Korea

4. Agricultural Corporation Company Maru, Pyeongtaek 17917, Republic of Korea

5. BET Research Institute, Chung-Ang University, Anseong 17546, Republic of Korea

Funder

The Food Industry Promotional Agency of Korea

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://pdf.medrang.co.kr/JABC/2023/066/JABC066-42.pdf

Reference30 articles.

1. Arsenic accumulation in maize crop (Zea mays): A review

2. Influence of Integrated Nutrients on Growth, Yield and Quality of Maize (Zea mays L.)

3. Estimation of Maize (Zea mays L.) Yield Per Harvest Area: Appropriate Methods

4. Phenolic compounds, carotenoids, and antioxidant activity in a super-sweet corn hybrid

5. Effects of ultraviolet C, controlled atmosphere, and ultrasound pretreatment on free ferulic acid in canned sweet corn kernels

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