Showing retention factors for Gallic acid in foods with the process roasted Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxybenzoic acids - Gallic acid | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Nuts | Chestnut, raw | 2.07 | 0.71 | 4.96 | 1.21 | 11 | 1 |