Studies on cooking Chemistry of grated Radish. (Report. I):Effects on mixing with carrots to the loss of Vitamin C.
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Vitamin C contents of grated radish are differrent by the parts of radish as well as the radish varieties, most in the leaves and getting less downwards in the root.The mixture of grated carrot with radish distructs its vitamin C, proportional to the content of carrot. This is supposed to be the action of the ascorbic acid oxydase contained in the carrot, and the addition of a little vinegar fairly protects the destruction of vitamin C.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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