Showing retention factors for Naringenin 7-O-glucoside 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 - Flavanones - Naringenin 7-O-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Fruit vegetables | Tomato, whole, raw | 3.84 | 3.31 | 4.33 | 0.36 | 4 | 1 |