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

Colour Interval Value Publication Food Name Reference
[ 0.08, 0.09 ) 0.08 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
[ 0.09, 0.09 ) 0.09 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
[ 0.10, 0.11 ) 0.10 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
0.10 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
0.10 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
[ 0.11, 0.11 ) 0.11 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
[ 0.12, 0.14 ) 0.13 mg/100 g FW Wheat, durum, white flour, Primadur Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
0.13 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