Showing retention factors for 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 - p-Coumaroyl tartaric acid | |||||||
|---|---|---|---|---|---|---|---|
| Alcoholic beverages | |||||||
| Wines - Grape wines | Wine [White] | 1.09 | 0.59 | 1.59 | 0.5 | 2 | 1 |