Concentration data for Homovanillic acid in Olive [Black], raw Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 18.50 ) 0.00 mg/100 g FW Black Hojiblanca Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 18.50, 37.00 ) 33.00 mg/100 g FW Black Hojiblanca Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
36.00 mg/100 g FW Black Hojiblanca Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 37.00, 55.50 ) 37.00 mg/100 g FW Black Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 74.00, 92.50 ) 74.00 mg/100 g FW Black Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 92.50, 111.01 ) 111.00 mg/100 g FW Black Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)