|
|
[ 0.15, 0.44 ) |
0.15 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) |
|
|
[ 1.58, 1.87 ) |
1.59 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) |
|
1.69 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) |
|
1.70 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) |
|
1.78 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) |
|
1.86 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) |