Showing retention factors for polyphenols in Turnip white, 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 - Root vegetables - Turnip white, raw / Turnip white, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.61 | 0.61 | 0.61 | 0 | 1 | 1 |