Showing retention factors for polyphenols in Squash, raw 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 | ||
| Vegetables - Gourds - Squash, raw / Squash, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.65 | 0.65 | 0.65 | 0 | 1 | 1 |