Showing retention factors for polyphenols in Lentils, whole, soaked, boiled with the process stored at room temperature Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Seeds - Pulses - Lentils - Lentils, whole, soaked, boiled / Lentils, whole, soaked, boiled, stored at room temperature | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.24 | 0.21 | 0.29 | 0.036 | 3 | 1 |