Showing retention factors for p-Coumaric acid in foods with the process stored refrigerated

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Phenolic acids - Hydroxycinnamic acids - p-Coumaric acid
		mean RF value	min	max	SD	n	# of references

Fruits and fruit products
Fruits - Berries	Red raspberry, raw	2.71	2.71	2.71	0	1	1
Vegetables
Leaf vegetables	Spinach, raw	6.8	5.46	8.15	1.34	2	1

Phenolic acids - Hydroxycinnamic acids - p-Coumaric acid
		mean RF value	min	max	SD	n	# of references

Fruits and fruit products
Fruits - Berries	Red raspberry, raw	1.88	1.48	2.28	0.4	2	1
Non-alcoholic beverages
Fruit juices - Berry juices	Strawberry, pure juice	0.96	0.96	0.97	0.005	2	1
	Strawberry, pure juice, pasteurized	0.9	0.78	1	0.077	16	1
	Strawberry, pure juice, high-intensity pulsed electric fields	0.94	0.87	1	0.049	8	1

Showing retention factors for p-Coumaric acid in foods with the process stored refrigerated Food Processing