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

Colour Interval Value Publication Food Name Reference
[ 0.00, 2.83 ) 0.00 mg/100 g FW Black Hojiblanca Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
1.00 mg/100 g FW Black Hojiblanca Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
1.00 mg/100 g FW Black Hojiblanca Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
2.00 mg/100 g FW Black Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 11.33, 14.17 ) 14.00 mg/100 g FW Black Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 14.17, 17.01 ) 17.00 mg/100 g FW Black Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)