Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)

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

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
1.09 0.59 1.59 0.50 2

Original Retention Factor Values used to Produce Mean

Cejudo-Bastante M.J., Pérez-Coello M.S., Pérez-Juan P.M., Hermosín-Gutiérrez I. (2012) Effects of hyper-oxygenation and storage of Macabeo and Airén white wines on their phenolic and volatile composition. European Food Research and Technology 234:87-99

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.59 Wine Wine - One-year-aged bottle-stored wines, at 15°C 0.8 0.48 mg/100 mL
1.59 Wine Wine - Airén one-year-aged bottle-stored wines, at 15°C 0.07 0.12 mg/100 ml