Concentration data for Prodelphinidin dimer B3 in Persimmon, fresh Food Composition
Colour | Interval | Value | Publication Food Name | Reference |
---|---|---|---|---|
|
[ 0.30, 0.31 ) | 0.30 mg/100 g FW | Persimon - Peeled | Pascual-Teresa de, et al (2000) Quantitative analysis of flavan-3-ols in.... Journal of Agricultural and Food Chemistry 48:5331-5337 PubMed (11087482) |