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

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