Showing retention factors for Quercetin 3-O-rhamnoside in foods with the process boiled Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Quercetin 3-O-rhamnoside | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Pod vegetables | Green bean, raw | 0.8 | 0.53 | 1.42 | 0.27 | 10 | 1 |