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

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

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

Seeds
Soy and soy products	Soy, tofu	2.75	2.13	3.07	0.33	5	2
	Soy, burger, raw	2.22	1.63	2.56	0.42	3	1
	Soybean, sprout, raw	0	0	0	0	1	1

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