Concentration data for Protocatechuic acid in Kiwi, pure juice Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.02, 0.02 ) 0.02 mg/100 ml Kiwi fruit juice - 13° Brix - From whole fruit - Clarified juice - 13° Brix Dawes H.M., et al (1999) Phenolic composition of kiwifruit juice. Journal of Agricultural and Food Chemistry 47:2398-2403 PubMed (10794642)
0.02 mg/100 ml Kiwi fruit juice - 13° Brix - From whole fruit - HTST juice - 13° Brix Dawes H.M., et al (1999) Phenolic composition of kiwifruit juice. Journal of Agricultural and Food Chemistry 47:2398-2403 PubMed (10794642)
0.02 mg/100 ml Kiwi fruit juice - 13° Brix - From whole fruit - Pressed juice - 13° Brix Dawes H.M., et al (1999) Phenolic composition of kiwifruit juice. Journal of Agricultural and Food Chemistry 47:2398-2403 PubMed (10794642)
[ 0.02, 0.02 ) 0.02 mg/100 ml Kiwi fruit juice - 13° Brix - From whole fruit - Clarified juice - 13° Brix Dawes H.M., et al (1999) Phenolic composition of kiwifruit juice. Journal of Agricultural and Food Chemistry 47:2398-2403 PubMed (10794642)
0.02 mg/100 ml Kiwi fruit juice - 13° Brix - From whole fruit - HTST juice - 13° Brix Dawes H.M., et al (1999) Phenolic composition of kiwifruit juice. Journal of Agricultural and Food Chemistry 47:2398-2403 PubMed (10794642)
0.02 mg/100 ml Kiwi fruit juice - 13° Brix - From whole fruit - Pressed juice - 13° Brix Dawes H.M., et al (1999) Phenolic composition of kiwifruit juice. Journal of Agricultural and Food Chemistry 47:2398-2403 PubMed (10794642)
[ 0.02, 0.03 ) 0.02 mg/100 ml Kiwi fruit juice - 13° Brix - From whole fruit - Clarified juice - 13° Brix Dawes H.M., et al (1999) Phenolic composition of kiwifruit juice. Journal of Agricultural and Food Chemistry 47:2398-2403 PubMed (10794642)
0.02 mg/100 ml Kiwi fruit juice - 13° Brix - From whole fruit - HTST juice - 13° Brix Dawes H.M., et al (1999) Phenolic composition of kiwifruit juice. Journal of Agricultural and Food Chemistry 47:2398-2403 PubMed (10794642)
0.02 mg/100 ml Kiwi fruit juice - 13° Brix - From whole fruit - Pressed juice - 13° Brix Dawes H.M., et al (1999) Phenolic composition of kiwifruit juice. Journal of Agricultural and Food Chemistry 47:2398-2403 PubMed (10794642)