Showing retention factors for Myricetin 3-O-glucoside in foods with the process frozen, stored frozen Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
mean RF value | min | max | SD | n | # of references | ||
Flavonoids - Flavonols - Myricetin 3-O-glucoside | |||||||
---|---|---|---|---|---|---|---|
Fruits and fruit products | |||||||
Fruits - Berries | Blackcurrant, raw | 0.5 | 0.43 | 0.63 | 0.074 | 5 | 1 |