Showing retention factors for Feruloyl 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 - Feruloyl tartaric acid | |||||||
|---|---|---|---|---|---|---|---|
| Alcoholic beverages | |||||||
| Wines - Grape wines | Wine [White] | 0.57 | 0.56 | 0.58 | 0.01 | 2 | 1 |