Showing retention factors for Sanguiin H-6 in foods with the process stored refrigerated Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxybenzoic acids - Sanguiin H-6 | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Red raspberry, raw | 1.13 | 1.09 | 1.17 | 0.04 | 2 | 1 |