@article{oai:nagoya-wu.repo.nii.ac.jp:00002311,
 author = {大羽, 和子 and 山本, 淳子 and 森山, 三千江 and オオバ, カズコ and ヤマモト, アツコ and モリヤマ, ミチエ},
 journal = {名古屋女子大学紀要. 家政・自然編, Journal of Nagoya Women's University. Home economics・natural science},
 month = {Mar},
 note = {P(論文), "Two different methods were used to clarify whether total measured vitamin C (ascorbic acid plus dehydro-ascorbic acid) content of fresh, frozen and cooked vegetables from commercial sources depends on the method used. Total vitamin C content in frozen and cooked vegetables measured by HPLC was only 47.5% of that measured by the colorimetric method. Such an overestimation of vitamin C of prepared vegetables by the colorimetric method was due to the color development from other compounds such as 2, 3-diketogulonic acid, seasonings, sugar and starch. Total vitamin C content in cooked vegetables from commercial sources measured by HPLC should be one third to one fifth of that in fresh vegetables."},
 pages = {67--76},
 title = {"新鮮野菜,冷凍野菜および市販惣菜のビタミンC量 : DNP比色法とHPLC法による定量値の比較"},
 volume = {47},
 year = {2001}
}