Showing retention factors for Myricetin in foods with the process stored refrigerated 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 | 0.52 | 0.28 | 0.76 | 0.24 | 2 | 1 |
| Strawberry, pure juice, pasteurized | 0.49 | 0 | 0.94 | 0.28 | 6 | 1 | |
| Strawberry, pure juice, high-intensity pulsed electric fields | 0.68 | 0.57 | 0.85 | 0.12 | 3 | 1 | |