Concentration data for 5-5'-Dehydrodiferulic acid in Rye, refined flour Food Composition
Colour | Interval | Value | Publication Food Name | Reference |
---|---|---|---|---|
|
[ 0.78, 0.94 ) | 0.78 mg/100 g FW | Rye, white flour | Gallardo C., et al (2006) Hydroxycinnamic acid composition and in .... Food Chemistry 99:455-463 |
0.78 mg/100 g FW | Rye, white flour | Gallardo C., et al (2006) Hydroxycinnamic acid composition and in .... Food Chemistry 99:455-463 | ||
|
[ 1.10, 1.27 ) | 1.26 mg/100 g FW | Rye flour (white) | Andreasen M.F., et al (2000) Ferulic acid dehydrodimers in Rye. Journal of Cereal Science 31:303-307 PubMed (25410263) |