Showing retention factors for Glycitein in foods with the process fried

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

Flavonoids - Isoflavonoids - Glycitein
		mean RF value	min	max	SD	n	# of references

Seeds
Soy and soy products	Soy, tofu	1.4	0.68	3.15	1.01	4	4

Showing retention factors for Glycitein in foods with the process fried Food Processing