The Annual Meeting of the Japan Society of Cookery Science, 2007
Session ID : 2D-p6
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
Effect of cooking at vegetables on electrolyzed water and reverse osmosis water
*Erika Watabe, Ayaka Ebata, Kazuyo Shibuya, Aki Watanuki, Masahiko Katayose, Sayaka Numajiri, Chieko Kazuno
Author information
Keywords:
electrolyzed water,
reverse osmosis water,
chlorogenic acid,
L-ascorbic acid,
udo salad plant,
cabbage
Details
