Showing Publication (BONOLI 2004_01)
Bonoli M., Verardo V., Marconi E., Caboni M.F. (2004) Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds. Journal of Agricultural and Food Chemistry 52:5195-5200 PubMed (15291496)
Abbreviation: BONOLI 2004_01
Pubmed ID: 15291496
Food Composition
This publication was used to obtain 2 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 68.00 mg/100 g FW | Barley, whole flour, organic | no | 1 |
| 65.00 mg/100 g FW | Barley, whole flour, organic | no | 1 |