Concentration data for Cis-Ferulic acid in Oat, refined flour Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.06, 0.12 ) 0.06 mg/100 g FW Oats, white Sosulski F., et al (1982) Free, esterified, and insoluble-bound ph.... Journal of Agricultural and Food Chemistry 30:337-340
[ 0.12, 0.17 ) 0.17 mg/100 g FW Oats, white Sosulski F., et al (1982) Free, esterified, and insoluble-bound ph.... Journal of Agricultural and Food Chemistry 30:337-340
[ 0.17, 0.24 ) 0.23 mg/100 g FW Oats, white Sosulski F., et al (1982) Free, esterified, and insoluble-bound ph.... Journal of Agricultural and Food Chemistry 30:337-340