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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxybenzoic acids - Syringic acid
Cereals and cereal products
Cereals Common wheat, whole grain flour with bran 1.64 1.34 1.94 0.3 2 1
Common wheat, whole grain flour 1.73 1.73 1.73 0 1 1