Showing retention factors for Ferulic acid in foods with the process blanched, frozen, stored frozen Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxycinnamic acids - Ferulic acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Leaf vegetables | Spinach, raw | 2.02 | 2.02 | 2.02 | 0 | 1 | 1 |