[P43～62]調理方法

[P-51] Influence of low temperature steam heating on changes in ascorbic acid content of Yamatomana (Brassica rapa L. Oleifera Group).

*Emiko Iwata¹, Masahiro Goto² (1.Kio Univ., 2.Kobe Women's Univ.)

Keywords:low-temperature steam heating, Yamatomana, heating temperature, ascorbic acid