Showing retention factors for Kaempferol 3,7-O-diglucoside in foods with the process boiled Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Kaempferol 3,7-O-diglucoside | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Broccoli, raw | 0.22 | 0.22 | 0.22 | 0 | 1 | 1 |