Concentration data for p-Coumaric acid in Rice, parboiled Food Composition
| Colour | Interval | Value | Publication Food Name | Reference |
|---|---|---|---|---|
|
|
[ 0.12, 0.19 ) | 0.12 mg/100 g FW | Rice, brown, parboiled | Kato H., et al (1983) Effect of parboiling on texture and flav.... Journal of Agricultural and Food Chemistry 31:818-823 |
|
|
[ 0.19, 0.27 ) | 0.26 mg/100 g FW | Rice, brown, parboiled | Kato H., et al (1983) Effect of parboiling on texture and flav.... Journal of Agricultural and Food Chemistry 31:818-823 |