Showing retention factors for 3-p-Coumaroylquinic acid in foods with the process dried 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 - 3-p-Coumaroylquinic acid | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Drupes | Plum, fresh | 1.07 | 0.86 | 1.29 | 0.21 | 2 | 1 |