|
[ 0.20, 0.33 ) |
0.20 mg/100 g FW
|
Spanish-style green olives in brine 6 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
0.30 mg/100 g FW
|
Spanish-style green olives in brine 3 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
[ 0.33, 0.45 ) |
0.40 mg/100 g FW
|
Spanish-style green olives in brine 4 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
[ 0.45, 0.57 ) |
0.50 mg/100 g FW
|
Spanish-style green olives in brine 5 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
[ 0.57, 0.70 ) |
0.60 mg/100 g FW
|
Spanish-style pitted green olives stuffed with red pepper in brine 8 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
0.60 mg/100 g FW
|
Spanish-style green olives in brine 7 bio |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
[ 0.70, 0.82 ) |
0.70 mg/100 g FW
|
Spanish-style green olives in brine 1 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
[ 1.07, 1.21 ) |
1.20 mg/100 g FW
|
Spanish-style green olives in brine 2 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |