Showing retention factors for Quercetin in foods with the process frozen, stored frozen

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

Flavonoids - Flavonols - Quercetin
		mean RF value	min	max	SD	n	# of references

Vegetables
Cabbages	Cauliflower, blanched	0.47	0.38	0.56	0.09	2	1
	Common cabbage [Unknown colour], blanched	0.85	0.8	0.9	0.05	2	1
	Broccoli, blanched	0.44	0.23	0.65	0.21	2	1

Showing retention factors for Quercetin in foods with the process frozen, stored frozen Food Processing