Concentration data for p-Coumaric acid in Rye, refined flour Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 0.20 ) 0.00 mg/100 g FW Rye, white flour Gallardo C., et al (2006) Hydroxycinnamic acid composition and in .... Food Chemistry 99:455-463
0.00 mg/100 g FW Rye, white flour Gallardo C., et al (2006) Hydroxycinnamic acid composition and in .... Food Chemistry 99:455-463
[ 0.20, 0.40 ) 0.34 mg/100 g FW Rye, white flour Gallardo C., et al (2006) Hydroxycinnamic acid composition and in .... Food Chemistry 99:455-463
0.34 mg/100 g FW Rye, white flour Gallardo C., et al (2006) Hydroxycinnamic acid composition and in .... Food Chemistry 99:455-463
[ 0.79, 1.00 ) 0.99 mg/100 g FW Rye flour (white) Andreasen M.F., et al (2000) Ferulic acid dehydrodimers in Rye. Journal of Cereal Science 31:303-307 PubMed (25410263)