Showing retention factors for Naringenin in foods with the process steamed

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

Flavonoids - Flavanones - Naringenin
		mean RF value	min	max	SD	n	# of references

Vegetables
Cabbages	Cauliflower, raw	1.17	1.17	1.17	0	1	1
Root vegetables	Carrot, raw	0.53	0.53	0.53	0	1	1

Showing retention factors for Naringenin in foods with the process steamed Food Processing