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

mean RF value min max SD n # of references
 
Vegetables - Root vegetables - Carrot, blanched / Carrot, blanched, frozen, stored frozen
Polyphenols, total
Polyphenols, total Polyphenols, total 0.98 0.82 1.23 0.16 12 1