大根の調理化学的研究 (第1報)
人蔘による大根卸 Vitamin Cの變化について
1952 年 10 巻 2 号 p. 47-52
詳細
1952 年 10 巻 2 号 p. 47-52
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.
