Concentration data for Sinapic acid in Hard wheat, refined flour Food Composition

Colour Interval Value Publication Food Name Reference
[ 1.05, 1.11 ) 1.05 mg/100 g FW Wheat, durum, white flour, Lloyd S1 Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
1.07 mg/100 g FW Wheat, durum, white flour, Lloyd S2 Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
[ 1.22, 1.27 ) 1.25 mg/100 g FW Wheat, durum, white flour, Lloyd S3 Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
[ 1.27, 1.33 ) 1.31 mg/100 g FW Wheat, durum, white flour, Primadura Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
[ 1.39, 1.44 ) 1.41 mg/100 g FW Wheat, durum, white flour, Nefer N- Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
1.41 mg/100 g FW Wheat, durum, white flour, Nefer Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
1.44 mg/100 g FW Wheat, durum, white flour, Ardente Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
[ 1.44, 1.51 ) 1.50 mg/100 g FW Wheat, durum, white flour, Nefer N+ Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208