Concentration data for Vanillic acid in Rice, parboiled Food Composition
Colour | Interval | Value | Publication Food Name | Reference |
---|---|---|---|---|
|
[ 0.27, 0.29 ) | 0.27 mg/100 g FW | Rice, brown, parboiled | Kato H., et al (1983) Effect of parboiling on texture and flav.... Journal of Agricultural and Food Chemistry 31:818-823 |
|
[ 0.29, 0.31 ) | 0.30 mg/100 g FW | Rice, brown, parboiled | Kato H., et al (1983) Effect of parboiling on texture and flav.... Journal of Agricultural and Food Chemistry 31:818-823 |