Showing retention factors for polyphenols in Carrot, raw with the process blanched Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Root vegetables - Carrot, raw / Carrot, blanched | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.73 | 0.52 | 0.78 | 0.1 | 5 | 1 |