|
|
[ 0.08, 0.14 ) |
0.08 mg/100 g FW
|
Whole grain durum wheat pasta (55% whole grain+45%white flour) |
Landberg R., et al (2006) Alkylresorcinol content and homologue co.... Journal of Agricultural and Food Chemistry 54:3012-3014 PubMed (16608224) |
|
|
[ 0.14, 0.21 ) |
0.15 mg/100 g FW
|
Whole grain durum wheat pasta (55% whole grain+45%white flour) |
Landberg R., et al (2006) Alkylresorcinol content and homologue co.... Journal of Agricultural and Food Chemistry 54:3012-3014 PubMed (16608224) |
|
0.16 mg/100 g FW
|
Whole grain durum wheat pasta (55% whole grain+45%white flour) |
Landberg R., et al (2006) Alkylresorcinol content and homologue co.... Journal of Agricultural and Food Chemistry 54:3012-3014 PubMed (16608224) |
|
|
[ 0.21, 0.27 ) |
0.23 mg/100 g FW
|
Whole grain durum wheat pasta (55% whole grain+45%white flour) |
Landberg R., et al (2006) Alkylresorcinol content and homologue co.... Journal of Agricultural and Food Chemistry 54:3012-3014 PubMed (16608224) |
|
|
[ 0.40, 0.47 ) |
0.40 mg/100 g FW
|
Whole grain durum wheat pasta (55% whole grain+45%white flour) |
Landberg R., et al (2006) Alkylresorcinol content and homologue co.... Journal of Agricultural and Food Chemistry 54:3012-3014 PubMed (16608224) |
|
0.46 mg/100 g FW
|
Spaghetti, wheat, whole grain |
Chen Y., et al (2004) Alkylresorcinols as markers of whole gra.... Journal of Agricultural and Food Chemistry 52:8242-8246 PubMed (24521535) |