학술저널
채소류의 냉장고내 보관기간에 따른 Ascorbic acid 함량 변화에 관한 硏究
A Study of Ascorbic acid content in Vegetables in refrigerator by the time course
- 가톨릭대학교 생활과학연구소
- 생활과학연구논집
- 제4권 제1호
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1984.0627 - 34 (8 pages)
- 22
커버이미지 없음
This study was designed to observe the percentage of L-Ascorbic acid content in vegetables stored in the refrigerator by the time course. After the store of fresh vegetables refrigerated for 0,2,5 and 7 days in the refrigerator. Total ascorbic acid (TAO), dehydroascorbic acid (DHA) and L-ascorbic acid (HA) content were determined by Dinitrophenyl hydrazine method. According to these results, the level of TAA and HA of pumpkin, potato and cabbage (90%) were more stable until 2 days than cucumber (71.4%) and lettece(47.5%).
Abstract
1. 서론
2. 실험재료 및 방법
3. 실험결과
4. 고찰
5. 요약
Reference
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