アブラナ科野菜漬物(カブ,ハクサイ)のイソチオシナネート生成に関する塩化ナトリウム(NaCl)およびアスコルビン酸の影響
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- Material Type
- 記事
- Author/Editor
- 宮澤 紀子阿部 雅子木村 典代松岡 寛樹田中 進森光 康次郎中村 宜督綾部 園子小澤 好夫
- Alternative Title
- Effects of Sodium Chloride and Ascorbic Acid on the Formation of Isothiocyanates in Two Types of Pickled Cruciferous Vegetables (Turnip, Chinese cabbage)
- Periodical title
- 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編
- No. or year of volume/issue
- 49(2):2016.4
- Volume
- 49
- Issue
- 2
- Pages
- 138-146