Showing retention factors for Vanillic acid in foods with the process boiled

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

Phenolic acids - Hydroxybenzoic acids - Vanillic acid
		mean RF value	min	max	SD	n	# of references

Seeds
Pulses - Beans - Common bean	Common bean [Black], whole, raw	0.2	0.2	0.2	0	1	1
	Common bean [Others], whole, raw	0.23	0.23	0.23	0	1	1

Phenolic acids - Hydroxybenzoic acids - Vanillic acid
		mean RF value	min	max	SD	n	# of references

Seeds
Pulses - Beans - Common bean	Common bean [Others], whole, raw	0.25	0.25	0.25	0	1	1
Vegetables
Tubers	Potato, raw	0.57	0.36	0.76	0.16	3	1

Showing retention factors for Vanillic acid in foods with the process boiled Food Processing