Showing retention factors for Myricetin in foods with the process pasteurized Food Processing

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

mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Myricetin
Non-alcoholic beverages
Fruit juices - Berry juices Strawberry, pure juice 0.93 0.9 0.95 0.025 2 1