Concentration data for Eriodictyol in Pistachio, dehulled Food Composition
| Colour | Interval | Value | Publication Food Name | Reference |
|---|---|---|---|---|
|
|
[ 0.11, 0.12 ) | 0.11 mg/100 g FW | Pistachio nuts | Seeram N.P., et al (2006) Pistachio skin phenolics are destroyed b.... Journal of Agricultural and Food Chemistry 54:7036-7040 PubMed (16968060) |