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

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
Gourds	Zucchini, raw	0.17	0.17	0.17	0	1	1
Root vegetables	Carrot, raw	0.89	0.89	0.89	0	1	1

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