Showing retention factors for polyphenols in Fresh pea, raw with the process pressure-steamed Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Pulse vegetables - Fresh pea, raw / Fresh pea, pressure-steamed | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.67 | 0.6 | 0.73 | 0.06 | 4 | 1 |