Showing retention factors for Cyanidin 3-O-(6''-malonyl-glucoside) in foods with the process frozen Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Anthocyanins - Cyanidin 3-O-(6''-malonyl-glucoside) | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Onion-family vegetables | Onion [Red], raw | 0.85 | 0.85 | 0.85 | 0 | 1 | 1 |