Showing retention factors for polyphenols in Leek, raw with the process steamed

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

Vegetables - Onion-family vegetables - Leek, raw / Leek, steamed
		mean RF value	min	max	SD	n	# of references

Polyphenols, total
Polyphenols, total	Polyphenols, total	0.38	0.38	0.38	0	1	1

Showing retention factors for polyphenols in Leek, raw with the process steamed Food Processing