Showing retention factors for 6''-O-Acetylgenistin in foods with the process boiled

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

Flavonoids - Isoflavonoids - 6''-O-Acetylgenistin
		mean RF value	min	max	SD	n	# of references

Seeds
Soy and soy products	Soy, tofu	3.13	2.75	3.89	0.42	5	2
	Soy, burger, raw	2.78	2.56	3.04	0.2	3	1
	Soybean, sprout, raw	0.7	0.7	0.7	0	1	1

Showing retention factors for 6''-O-Acetylgenistin in foods with the process boiled Food Processing