Showing Publication (LEMPEREUR 1997)
Lempereur I., Rouau X., Abecassis J. (1997) Genetic and agronomic variation in arabinoxylan and ferulic acid contents of durum wheat (Triticum durum L.) grain and its milling fractions. Journal of Cereal Science 25:103-110
Abbreviation: LEMPEREUR 1997
Food Composition
This publication was used to obtain 5 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 72.21 mg/100 g FW | Wheat, durum, grain | no | 1 |
| 882.00 mg/100 g FW | Wheat, durum, aleurone | no | 1 |
| 371.00 mg/100 g FW | Wheat, durum, pericarp | no | 1 |
| 6.64 mg/100 g FW | Wheat, durum, germ | no | 1 |
| 14.11 mg/100 g FW | Wheat, durum, endosperm | no | 1 |