|
|
[ 1.40, 1.48 ) |
1.40 mg/100 g FW
|
Potato - Christa - Fresh - Sample 2 - Edible parts - Raw |
Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223) |
|
|
[ 1.48, 1.56 ) |
1.50 mg/100 g FW
|
Potato - Christa - Fresh - Sample 1 - Edible parts - Raw |
Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223) |
|
|
[ 1.56, 1.64 ) |
1.63 mg/100 g FW
|
Potato - Christa - Fresh - Sample 3 - Edible parts - Raw |
Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223) |
|
|
[ 1.72, 1.81 ) |
1.76 mg/100 g FW
|
Potato - Christa - Fresh - Sample 4 - Edible parts - Raw |
Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223) |
|
1.80 mg/100 g FW
|
Potato - Christa - Fresh - Sample 5 - Edible parts - Raw |
Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223) |