The Change in Vitamin C Content of Porphyra tenera K. on Drying and during its Preservation

Abstract

The preceeding report has not been able to explain the discordant values in vitamin C of the dried laver in the market. By determining the decrease in vitamin C on drying and preserving in various conditions, it has been able to show in the present paper that the change in vitamin C of laver takes place to a great extent during the preservation due to a combined action of moisture and a ?? corbic acid oxidase.