Showing retention factors for Trans-Caffeoyl tartaric acid 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 | ||
| Phenolic acids - Hydroxycinnamic acids - Trans-Caffeoyl tartaric acid | |||||||
|---|---|---|---|---|---|---|---|
| Alcoholic beverages | |||||||
| Wines - Grape wines | Wine [Red] | 0.97 | 0.6 | 1.13 | 0.13 | 14 | 1 |
| Wine [White] | 0.95 | 0.47 | 1.07 | 0.14 | 16 | 2 | |