Concentration data for p-Coumaric acid in Rice, whole grain Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.02, 0.02 ) 0.02 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
0.02 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
[ 0.02, 0.03 ) 0.02 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
0.02 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