Showing retention factors for Myricetin 3-O-rutinoside 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-rutinoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Blackcurrant, raw | 0.59 | 0.34 | 0.72 | 0.14 | 5 | 1 |