Concentration data for Ferulic acid in Rye, refined flour Food Composition
| Colour | Interval | Value | Publication Food Name | Reference |
|---|---|---|---|---|
|
|
[ 21.60, 22.23 ) | 21.60 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) |
|
|
[ 22.86, 23.50 ) | 23.49 mg/100 g FW | Rye, white flour | Gallardo C., et al (2006) Hydroxycinnamic acid composition and in .... Food Chemistry 99:455-463 |
| 23.49 mg/100 g FW | Rye, white flour | Gallardo C., et al (2006) Hydroxycinnamic acid composition and in .... Food Chemistry 99:455-463 |