Showing retention factors for Glycitin in foods with the process fried

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

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

Seeds
Soy and soy products	Soy, tofu	0.65	0.06	1.06	0.38	4	4

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