Showing retention factors for 6''-O-Malonylglycitin in foods with the process fried Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Isoflavonoids - 6''-O-Malonylglycitin | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Soy and soy products | Soy, tofu | 0.81 | 0.33 | 1.45 | 0.46 | 4 | 4 |