Showing retention factors for 5-Caffeoylquinic acid in foods with the process ultra-high pressure homogenized 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 - 5-Caffeoylquinic acid | |||||||
|---|---|---|---|---|---|---|---|
| Non-alcoholic beverages | |||||||
| Fruit juices - Pome juices | Apple [Dessert], juice | 1.11 | 1.11 | 1.11 | 0 | 1 | 1 |