Showing retention factors for 6''-O-Acetylglycitin in foods with the process fried Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Isoflavonoids - 6''-O-Acetylglycitin | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Soy and soy products | Soy, tofu | 0.1 | 0.1 | 0.1 | 0 | 1 | 1 |