Concentration data for 5-8'-Dehydrodiferulic acid in Rye, refined flour Food Composition
Colour | Interval | Value | Publication Food Name | Reference |
---|---|---|---|---|
|
[ 0.52, 0.53 ) | 0.52 mg/100 g FW | Rye, white flour | Gallardo C., et al (2006) Hydroxycinnamic acid composition and in .... Food Chemistry 99:455-463 |
0.52 mg/100 g FW | Rye, white flour | Gallardo C., et al (2006) Hydroxycinnamic acid composition and in .... Food Chemistry 99:455-463 | ||
|
[ 0.53, 0.55 ) | 0.54 mg/100 g FW | Rye flour (white) | Andreasen M.F., et al (2000) Ferulic acid dehydrodimers in Rye. Journal of Cereal Science 31:303-307 PubMed (25410263) |