Showing retention factors for Glycitin in foods with the process boiled

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

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

Seeds
Soy and soy products	Soy, tofu	2.64	0.12	4.12	1.34	5	2
	Soy, burger, raw	2.78	2.29	3.3	0.41	3	1

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