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Rice, parboiled

  • Modifies these bacteria
  • USDA Food Composition Databases Search
    ClassName mg/gramOther Notes
    Phenolic acids 4-Hydroxybenzoic acid 0.00085
    Caffeic acid 0.00335
    Ferulic acid 0.0017
    p-Coumaric acid 0.0019
    Syringic acid 0.00015
    Vanillic acid 0.00285

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