Showing retention factors for polyphenols in Tomato [Yellow], whole, raw with the process puree making, pasteurized Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Fruit vegetables - Tomato [Yellow], whole, raw / Tomato [Yellow], whole, puree, pasteurized | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.67 | 0.67 | 0.67 | 0 | 1 | 1 |