Scientific Publication
Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production
Tian, W., Gong, X., Ibba, M. I., Velu, G., Cao, S., Liu, J., & He, Z. (2024). Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production. LWT - Food Science and Technology, 195, 115829. https://doi.org/10.1016/j.lwt.2024.115829