Showing retention factors for Kaempferol 3-O-sophoroside in foods with the process boiled Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Kaempferol 3-O-sophoroside | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Broccoli, raw | 0.15 | 0.15 | 0.15 | 0 | 1 | 1 |