Showing Publication (NUUTILA 2002)

Nuutila A.M., Kammiovirta K., Oksman-Caldentey K.M. (2002) Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis. Food Chemistry 76:519-525

Abbreviation: NUUTILA 2002

Created on 2003-12-05 at 05:41AM EST

Updated on 2003-12-05 at 05:45PM EDT

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
11.90 mg/100 g FW	Spinach	no	1
55.00 mg/100 g FW	Spinach	no	1