Concentration data for 4-Hydroxybenzoic acid in Oat, whole grain flour Food Composition
| Colour | Interval | Value | Publication Food Name | Reference |
|---|---|---|---|---|
|
|
[ 0.20, 0.45 ) | 0.20 mg/100 g FW | Undried (green) groat flour | Emmons C.L., et al (1999) Antioxidant capacity of oat (Avena sativ.... Journal of Agricultural and Food Chemistry 47:4894-4898 PubMed (10606549) |
|
|
[ 0.45, 0.71 ) | 0.70 mg/100 g FW | Steamed and kiln-dried groat flour | Emmons C.L., et al (1999) Antioxidant capacity of oat (Avena sativ.... Journal of Agricultural and Food Chemistry 47:4894-4898 PubMed (10606549) |