Showing retention factors for Quercetin in foods with the process baked

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

Flavonoids - Flavonols - Quercetin
		mean RF value	min	max	SD	n	# of references

Vegetables
Tubers	Potato [Purple], raw	1.09	0.27	1.63	0.59	3	1

Showing retention factors for Quercetin in foods with the process baked Food Processing