Showing retention factors for Malvidin 3-O-(6''-p-coumaroyl-glucoside) 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 | ||
| Flavonoids - Anthocyanins - Malvidin 3-O-(6''-p-coumaroyl-glucoside) | |||||||
|---|---|---|---|---|---|---|---|
| Alcoholic beverages | |||||||
| Wines - Grape wines | Wine [Red] | 0.39 | 0 | 0.85 | 0.35 | 14 | 1 |