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)