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1996, Richard A. Larson, Lina S. Ching, Vernon L. Snoeyink, “Chapter 22. Inhibition of GAC-Induced Phenol Coupling”, in Roger A. Minear, Gary L. Amy, editors, Disinfection By-Products in Water Treatment, CRC Press, page 486:
Decarboxylation of syringic acid during oxidative coupling has also been observed in the linkage of syringic acid with itself,10 substituted anilines,11 and 2,4-dichlorophenol.12
2015, Miia R. Mäkelä, et al., 2. Aromatic Metabolism of Filamentous Fungi, Sima Sariaslani, Geoffrey Michael Gadd, Advances in Applied Microbiology, Elsevier (Academic Press), page 112,
Syringic acid, also known as 4-hydroxy-3,5-dimethoxybenzoic acid, is a member of the hydroxybenzoic acid subclass. Syringic acid is prominently found in various spices, including olives, dates, honey, and pumpkin [92].
