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

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

Cereals and cereal products
Cereals	Common wheat, whole grain flour	2.13	2.13	2.13	0	1	1
	Common wheat, whole grain flour with bran	1.09	0.76	1.42	0.33	2	1

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