Showing retention factors for Pelargonidin 3-O-(6''-malonyl-glucoside) in foods with the process stored refrigerated Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Anthocyanins - Pelargonidin 3-O-(6''-malonyl-glucoside) | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Strawberry, puree | 0.6 | 0.47 | 0.7 | 0.098 | 6 | 1 |