Concentration data for 3,4-Dihydroxyphenylacetic acid in Olive [Green], raw Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 0.75 ) 0.00 mg/100 g FW Green Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
0.00 mg/100 g FW Green Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 2.25, 3.01 ) 3.00 mg/100 g FW Green Douro Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
3.00 mg/100 g FW Green Douro Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)