Showing retention factors for Myricetin in foods with the process pressure-boiled

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Flavonoids - Flavonols - Myricetin
		mean RF value	min	max	SD	n	# of references

Seeds
Pulses - Beans - Common bean	Common bean [Black], whole, raw	0.43	0.43	0.43	0	1	1

Showing retention factors for Myricetin in foods with the process pressure-boiled Food Processing