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

mean RF value min max SD n # of references
 
Vegetables - Pulse vegetables - Fresh pea, blanched / Fresh pea, blanched, frozen, stored frozen
Polyphenols, total
Polyphenols, total Polyphenols, total 0.9 0.79 0.92 0.045 11 1