Showing retention factors for (-)-Epicatechin 3-O-gallate in foods with the process steamed Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavanols - (-)-Epicatechin 3-O-gallate | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Pulses - Beans - Common bean | Common bean [Black], whole, raw | 0.22 | 0.22 | 0.22 | 0 | 1 | 1 |