Showing retention factors for Quercetin in foods with the process 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	Kale, blanched, frozen	0.88	0.86	0.9	0.02	2	1
	Kale, boiled, frozen	0.91	0.9	0.92	0.01	2	1

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