Showing retention factors for Didymin in foods with the process stored refrigerated

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

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

Non-alcoholic beverages
Fruit juices - Citrus juices	Orange, pure juice, pasteurized	0.43	0.38	0.47	0.039	3	1
	Tangerine, pure juice, pasteurized	0.64	0.52	0.73	0.078	7	1

Showing retention factors for Didymin in foods with the process stored refrigerated Food Processing