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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxybenzoic acids - 4-Hydroxybenzoic acid
Cereals and cereal products
Cereals Common wheat, whole grain flour 1.15 1.15 1.15 0 1 1
Common wheat, whole grain flour with bran 1.9 0.53 3.26 1.36 2 1