野菜および果実の貯藏によるビタミンB_1およびB_2量の変化
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概要
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Thiamine and riboflavin contents of 3 kinds of leafy vegetables, 3 kinds of root vegetables and 3-4 kinds of fruits placed at room temperature were estimated for ten days in succession. Losses of vitamins varying from 15 to 57 per cent were found. The losses being different in different foodstuffs, no general relationship of the progress of loss could be found.
- 日本ビタミン学会の論文