Showing retention factors for p-Coumaroyl glucose in foods with the process stored at room temperature Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxycinnamic acids - p-Coumaroyl glucose | |||||||
|---|---|---|---|---|---|---|---|
| Non-alcoholic beverages | |||||||
| Fruit juices - Pome juices | Apple [Dessert], pure juice | 1.33 | 1.11 | 1.53 | 0.15 | 7 | 1 |