Concentration data for 8-O-4'-Dehydrodiferulic acid in Rye, refined flour Food Composition
| Colour | Interval | Value | Publication Food Name | Reference |
|---|---|---|---|---|
|
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[ 1.74, 2.54 ) | 1.74 mg/100 g FW | Rye, white flour | Gallardo C., et al (2006) Hydroxycinnamic acid composition and in .... Food Chemistry 99:455-463 |
| 1.74 mg/100 g FW | Rye, white flour | Gallardo C., et al (2006) Hydroxycinnamic acid composition and in .... Food Chemistry 99:455-463 | ||
|
|
[ 3.34, 4.15 ) | 4.14 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) |