Global diversity of arabinoxylans, alkylresorcinols and phenolic acids in 180 rye (Secale cereale L.) accessions: implications for functional food innovation

Food Chemistry 2026

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Authors: Yuanyuan Tian, Hongyu Zhang, Tiantian Chen, Pengpeng Liu, Jindong Liu, Zhonghu He, Wenfei Tian

DOI: 10.1016/j.foodchem.2026.148528

Cited by: 0

References: 43

Fields of Study & Subjects

Food composition and properties Wheat and Barley Genetics and Pathology Seed and Plant Biochemistry

References 43