Showing retention factors for polyphenols in Buckwheat, grits with the process boiled Food Processing
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 - Buckwheat, grits / Buckwheat, grits, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin 3-O-rutinoside | 0.16 | 0.16 | 0.16 | 0 | 1 | 1 |