Showing retention factors for Cyanidin 3-O-sophoroside in foods with the process stored frozen Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Anthocyanins - Cyanidin 3-O-sophoroside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Raspberry [Unknown species], raw, frozen | 0.89 | 0.61 | 1.23 | 0.16 | 16 | 1 |