Concentration data for 4-Hydroxybenzoic acid in Olive [Green], raw Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 3.50 ) 0.00 mg/100 g FW Green Douro Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
0.00 mg/100 g FW Green Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
0.00 mg/100 g FW Green Douro Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 10.50, 14.01 ) 14.00 mg/100 g FW Green Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)