Showing retention factors for polyphenols in Carrot, blanched with the process frozen, stored frozen

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

Vegetables - Root vegetables - Carrot, blanched / Carrot, blanched, frozen, stored frozen
		mean RF value	min	max	SD	n	# of references

Polyphenols, total
Polyphenols, total	Polyphenols, total	0.98	0.82	1.23	0.16	12	1

Showing retention factors for polyphenols in Carrot, blanched with the process frozen, stored frozen Food Processing