Showing Publication (KREFT 2006)

Kreft I., Fabjan N., Yasumoto K. (2006) Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chemistry 98:508-512

Abbreviation: KREFT 2006

Created on 2012-12-01 at 05:21PM EST

Updated on 2012-12-01 at 05:45PM EDT

Food Processing

This publication was used to obtain 1 retention factor value.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.16	Buckwheat	Buckwheat groats cooked at 100°C for 60 min	21.07	2.14	mg/100 g fresh weight