Answers are grounded in this paper and cite their sources.
Methods are described that measure chlorogenic acid at concentrations as low as 1 mg/100 ml of juice and flavonol glycosides at levels as low as 0.2 mg/100 ml of juice. Results are given for several apple juices, indicating concentrations of chlorogenic acid ranging from 12–31 mg/100 ml juice. Flavonol glycosides in conventional juices were 0.4–0.7 mg/100 ml, while special juices had 6.5–8.5 mg/100 ml
No takes yet. Share an insight, caveat, or question.
BUREN et al. (1973) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: