|
|
[ 1.23, 1.92 ) |
1.23 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) |
|
|
[ 4.01, 4.71 ) |
4.70 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) |
|
|
[ 4.71, 5.41 ) |
4.73 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) |
|
4.99 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) |
|
5.19 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) |
|
5.40 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) |