Concentration data for 5-5'-Dehydrodiferulic acid in Hard wheat, semolina Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.03, 0.97 ) 0.03 mg/100 g FW Wheat, durum, semolina, Lloyd S2 Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
0.03 mg/100 g FW Wheat, durum, semolina, Lloyd S1 Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
0.04 mg/100 g FW Wheat, durum, semolina, Lloyd S3 Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
0.04 mg/100 g FW Wheat, durum, semolina, Nefer N- Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
0.04 mg/100 g FW Wheat, durum, semolina, Nefer N+ Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
0.04 mg/100 g FW Wheat, durum, semolina, Nefer Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
0.04 mg/100 g FW Wheat, durum, semolina, Primadur Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
0.04 mg/100 g FW Wheat, durum, semolina, Ardente Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
[ 7.51, 8.46 ) 8.45 mg/100 g FW Durum wheat semolina Lempereur I., et al (1998) Variability in dehydroferulic acid compo.... Journal of Cereal Science 28:251-258