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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - Caffeic acid
Vegetables
Cabbages Kale, blanched, frozen 0.91 0.9 0.92 0.01 2 1
Kale, boiled, frozen 0.97 0.96 0.99 0.015 2 1