Showing retention factors for polyphenols in Rice 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
 
Cereals and cereal products - Cereals - Rice / Rice, boiled
Polyphenols, total
Polyphenols, total Polyphenols, total 0.62 0.12 0.82 0.2 11 2