Showing retention factors for 6''-O-Acetyldaidzin in foods with the process boiled 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-Acetyldaidzin | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Soy and soy products | Soy, burger, raw | 2.53 | 2.29 | 2.89 | 0.26 | 3 | 1 |
| Soy, tofu | 3.11 | 1.71 | 7.07 | 2.29 | 4 | 2 | |