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

mean RF value min max SD n # of references
 
Fruits and fruit products - Fruits - Berries - Red raspberry, raw / Red raspberry, raw, frozen, stored frozen
Phenolic acids
Hydroxybenzoic acids Ellagic acid 0.82 0.7 0.9 0.088 3 1