Concentration data for 4-Hydroxybenzoic acid in Rice, whole grain Food Composition
| Colour | Interval | Value | Publication Food Name | Reference |
|---|---|---|---|---|
|
|
[ 0.04, 0.08 ) | 0.04 mg/100 g FW | Rice, brown, whole grain, milled, raw (not (par)boiled) | Kato H., et al (1983) Effect of parboiling on texture and flav.... Journal of Agricultural and Food Chemistry 31:818-823 |
|
|
[ 0.08, 0.12 ) | 0.11 mg/100 g FW | Rice, brown, whole grain, milled, raw (not (par)boiled) | Kato H., et al (1983) Effect of parboiling on texture and flav.... Journal of Agricultural and Food Chemistry 31:818-823 |