Location and Variety but Not Phosphate Starter Fertilization Influence the Profiles of Fatty Acids, Carotenoids, and Tocochromanols in Kernels of Modern Corn (Zea mays L.) Hybrids Cultivated in Germany

被引：0

作者：

Lux, Peter E. ^{[1
]}

Schneider, Jeanine ^{[1
]}

Müller, Franziska ^{[2
]}

Wiedmaier-Czerny, Nina ^{[2
]}

Vetter, Walter ^{[2
]}

Weiß, Thea M. ^{[3
]}

Würschum, Tobias ^{[3
]}

Frank, Jan ^{[1
]}

机构：

[1] Lux, Peter E.

[2] Schneider, Jeanine

[3] Müller, Franziska

[4] Wiedmaier-Czerny, Nina

[5] Vetter, Walter

[6] Weiß, Thea M.

[7] Würschum, Tobias

[8] Frank, Jan

来源：

Frank, Jan (jan.frank@nutres.de) | 1600年 / American Chemical Society卷 / 69期

关键词：

57;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Journal article (JA)

引用

页码：2845 / 2854

共 5 条

[1] Location and Variety but Not Phosphate Starter Fertilization Influence the Profiles of Fatty Acids, Carotenoids, and Tocochromanols in Kernels of Modern Corn (Zea mays L.) Hybrids Cultivated in Germany
Lux, Peter E.
Schneider, Jeanine
Mueller, Franziska
Wiedmaier-Czerny, Nina
Vetter, Walter
Weiss, Thea M.
Wuerschum, Tobias
Frank, Jan
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2021, 69 (09) : 2845 - 2854
[2] (Poly)phenols, Carotenoids, and Tocochromanols in Corn (Zea mays L.) Kernels As Affected by Phosphate Fertilization and Sowing Time
Lux, Peter E.
Freiling, Markus
Stuetz, Wolfgang
von Tucher, Sabine
Carle, Reinhold
Steingass, Christof B.
Frank, Jan
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2020, 68 (02) : 612 - 622
[3] Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion
Lux, Peter E.
Fuchs, Larissa
Wiedmaier-Czerny, Nina
Frank, Jan
FOOD CHEMISTRY, 2022, 378
[4] Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion (vol 378, 132053, 2022)
Lux, Peter E.
Fuchs, Larissa
Wiedmaier-Czerny, Nina
Frank, Jan
FOOD CHEMISTRY, 2022, 381
[5] Compositional Variation in Trans-Ferulic, p-coumaric, and Diferulic Acids Levels Among Kernels of Modern and Traditional Maize (Zea mays L.) Hybrids
Zavala-Lopez, Mariana
Flint-Garcia, Sherry
Garcia-Lara, Silverio
FRONTIERS IN NUTRITION, 2020, 7

← 1 →