Showing retention factors for Glycitein in foods with the process boiled

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

Flavonoids - Isoflavonoids - Glycitein
		mean RF value	min	max	SD	n	# of references

Seeds
Soy and soy products	Soy, tofu	2.95	2.4	4.12	0.6	5	2
	Soy, burger, raw	2.75	2.75	2.75	0	3	1

Showing retention factors for Glycitein in foods with the process boiled Food Processing