Physicochemical Characteristics, Hydroxycinnamic Acids (Feru…
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- DOI 10.1021/jf803995p
- PMID https://pubmed.ncbi.nlm.nih.gov/19432476
- OpenAlex ID W1976879552
- Type Article
- Language EN
- Published 11 May 2009
- Volume 57 (11)
- Pages 4777–4783
- Source Journal of Agricultural and Food Chemist…
- Publisher American Chemical Society
- FWCI 3.83
- Countries 1
- Institutions 1
- Added 24 Jun 2016
- Updated 29 Sep 2026
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Physicochemical Characteristics, Hydroxycinnamic Acids (Ferulic Acid, p-Coumaric Acid) and Their Ratio, and in Situ Biodegradability: Comparison of Genotypic Differences among Six Barley Varieties
Article 2009 EN
Barley contains hydroxycinnamic acids, mainly ferulic acid (FA; 3-methoxy-4-hydroxycinnamic acid) and p-coumaric acid (PCA; 4-hydroxycinnamic acid). Ferulic acid is produced via the phenylpropanoid biosynthetic pathway and covalently cross-linked to polysaccharides by ester bonds and to components of lignin mainly by ether bonds. Various studies have consistently indicated that FA is among the fac…
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5 authors| # | Author | Institutions | ORCID |
|---|---|---|---|
| 1 | Liqin Du | University of Saskatchewan (CA) | — |
| 2 | Peiqiang Yu Corresponding | University of Saskatchewan (CA) | |
| 3 | Brian G. Rossnagel | University of Saskatchewan (CA) | — |
| 4 | David A. Christensen | University of Saskatchewan (CA) | — |
| 5 | J. J. McKinnon | University of Saskatchewan (CA) | — |
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