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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - Ferulic acid
Vegetables
Cabbages Kale, blanched, frozen 0.84 0.82 0.87 0.025 2 1
Kale, boiled, frozen 0.85 0.74 0.96 0.11 2 1