|
|
[ 2.46, 3.36 ) |
2.46 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) |
|
2.55 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) |
|
2.59 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) |
|
2.72 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) |
|
|
[ 4.26, 5.16 ) |
4.83 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) |
|
|
[ 6.95, 7.86 ) |
7.85 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) |