Showing retention factors for polyphenols in Green bean, raw with the process steamed

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Vegetables - Pod vegetables - Green bean, raw / Green bean, steamed
		mean RF value	min	max	SD	n	# of references

Polyphenols, total
Polyphenols, total	Polyphenols, total	0.9	0.63	1.17	0.27	2	2

Showing retention factors for polyphenols in Green bean, raw with the process steamed Food Processing