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 - Maize [White] / Maize [White], tortilla
Phenolic acids
Hydroxycinnamic acids Ferulic acid 0.59 0.59 0.59 0 1 1
mean RF value min max SD n # of references
 
Cereals and cereal products - Cereals - Maize [White] / Maize [White], tortilla
Polyphenols, total
Polyphenols, total Polyphenols, total 0.57 0.57 0.57 0 1 1