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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - 5-8'-Benzofuran dehydrodiferulic acid
Cereals and cereal products
Cereals Common wheat, whole grain flour 0.68 0.68 0.68 0 1 1
Rye, whole grain flour 1.09 1.09 1.09 0 1 1