Concentration data for 5-8'-Benzofuran dehydrodiferulic acid in Hard wheat, refined flour Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.14, 0.16 ) 0.14 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
[ 0.16, 0.18 ) 0.16 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
[ 0.18, 0.20 ) 0.19 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
[ 0.20, 0.21 ) 0.20 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
[ 0.21, 0.23 ) 0.22 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
0.22 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
[ 0.25, 0.27 ) 0.27 mg/100 g FW Wheat, durum, white flour, Primadura Peyron S., et al (2002) Evaluation of tissue dissociation of dur.... Journal of Cereal Science 36:199-208
[ 0.27, 0.30 ) 0.29 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