대한가정학회지 (Journal of the Korean Home Economics Association)
- 제9권2호
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- Pages.34-39
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- 1971
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- 1225-0937(pISSN)
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- 2234-2818(eISSN)
채소의 Ascorbic Acid함량과 조리방법
The Cookery Method and Ascorbic Acid of Vegetables
초록
By analyzing the relationships between the cookery methods and the loss of Ascorbic acid included in fresh vegetables, t he best cookery method to minimize the loss of it has been studied. For being scald and parch, those scald only in the water and those parch the salad oil had fained the least loss of it, while those parch had gotten generally the less loss than those scald. And when the cooked vegetables were left alone in the air. Ascorbic acid included in those were decayed exponentially, and its half time was about two hours.
키워드