Colour Interval Value Publication Food Name Reference
[ 0.00, 0.06 ) 0.00 mg/100 ml Lager beer A, Caminant malt Andersen M.L., et al (2000) Potential antioxidants in beer assessed .... Journal of Agricultural and Food Chemistry 48:3106-3111 PubMed (10956077)
0.05 mg/100 ml stabilized with PVPP Madigan D., et al (1994) Determination of proanthocyanidins and c.... Analyst 119:863-868 PubMed (8067536)
[ 0.06, 0.11 ) 0.11 mg/100 ml lager beer, brewed with all-barley malt McMurrough I., et al (1996) Semipreparative chromatographic procedur.... Journal of Agricultural and Food Chemistry 44:1731-1735
[ 0.11, 0.17 ) 0.15 mg/100 ml Lager beer D, commercial Andersen M.L., et al (2000) Potential antioxidants in beer assessed .... Journal of Agricultural and Food Chemistry 48:3106-3111 PubMed (10956077)
0.16 mg/100 ml Beer, lager McMurrough I., et al (1996) The role of flavanoid polyphenols in bee.... Journal of the American Society of Brewing Chemists 54:141-148
[ 0.17, 0.23 ) 0.22 mg/100 ml Lager beer C, no sulfite Andersen M.L., et al (2000) Potential antioxidants in beer assessed .... Journal of Agricultural and Food Chemistry 48:3106-3111 PubMed (10956077)
[ 0.23, 0.28 ) 0.27 mg/100 ml Lager storage beer McMurrough I., et al (1994) Identification of proanthocyanidins in b.... Journal of the Institute of Brewing 100:409-416
[ 0.39, 0.46 ) 0.45 mg/100 ml Lager beer B, Alexis malt (=normal catechin and proanthocyanidins) Andersen M.L., et al (2000) Potential antioxidants in beer assessed .... Journal of Agricultural and Food Chemistry 48:3106-3111 PubMed (10956077)