Concentration data for o-Coumaric acid in Olive [Green], raw Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 7.50 ) 0.00 mg/100 g FW Green Douro Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
1.00 mg/100 g FW Green Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 7.50, 15.00 ) 10.00 mg/100 g FW Green Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 30.00, 37.50 ) 31.00 mg/100 g FW Green Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 37.50, 45.01 ) 45.00 mg/100 g FW Green Douro Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
45.00 mg/100 g FW Green Douro Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)