Showing retention factors for Protocatechuic acid in foods with the process microwaved Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxybenzoic acids - Protocatechuic acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Tubers | Potato, raw | 0.6 | 0.24 | 0.9 | 0.19 | 8 | 1 |