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 - Rye, whole grain flour / Bread, rye, whole grain flour
Phenolic acids
Hydroxycinnamic acids Ferulic acid 1.08 1.08 1.08 0 1 1
5-8'-Dehydrodiferulic acid 1.24 1.24 1.24 0 1 1
5-8'-Benzofuran dehydrodiferulic acid 1.09 1.09 1.09 0 1 1