Showing retention factors for Anthocyanins, total in foods with the process microwaved Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Anthocyanins - Anthocyanins, total | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Common cabbage [Red], raw | 0.88 | 0.88 | 0.88 | 0 | 1 | 1 |