Concentration data for 4-Hydroxybenzoic acid in Oat, refined flour Food Composition
Colour | Interval | Value | Publication Food Name | Reference |
---|---|---|---|---|
|
[ 0.06, 0.07 ) | 0.06 mg/100 g FW | Oats, white | Sosulski F., et al (1982) Free, esterified, and insoluble-bound ph.... Journal of Agricultural and Food Chemistry 30:337-340 |