Showing retention factors for Trans-p-Coumaroyl 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-p-Coumaroyl tartaric acid | |||||||
|---|---|---|---|---|---|---|---|
| Alcoholic beverages | |||||||
| Wines - Grape wines | Wine [Red] | 1.01 | 0.6 | 1.21 | 0.16 | 14 | 1 |
| Wine [White] | 0.94 | 0.85 | 1.01 | 0.044 | 14 | 1 | |