Concentration data for Syringic acid in Oat, refined flour Food Composition
| Colour | Interval | Value | Publication Food Name | Reference |
|---|---|---|---|---|
|
|
[ 0.20, 0.21 ) | 0.20 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 |