Concentration data for Protocatechuic acid in Bread, rye, whole grain flour Food Composition
| Colour | Interval | Value | Publication Food Name | Reference |
|---|---|---|---|---|
|
|
[ 1.00, 1.01 ) | 1.00 mg/100 g FW | Crisp-bread rye | Mattila P., et al (2002) Determination of free and total phenolic.... Journal of Agricultural and Food Chemistry 50:3660-3667 PubMed (12059140) |