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

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

Vegetables
Cabbages	Cauliflower, raw	1.02	1.02	1.02	0	1	1
Gourds	Zucchini, raw	0.73	0.73	0.73	0	1	1
Root vegetables	Carrot, raw	2.77	1.05	4.49	1.72	2	2

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