Colour Interval Value Publication Food Name Reference
[ 0.04, 1.69 ) 0.04 mg/100 g FW Tsakistes Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
[ 3.35, 5.01 ) 4.00 mg/100 g FW Green Douro Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
5.00 mg/100 g FW Green Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)