Browning and Elution of Polyphenols in Indian lotus(Nelumbo nucifera Gaertn)during Cooking Treatmeng
山口女子大学研究報告 第2部 自然科学 Volume 11
Page 13-18
published_at 1986
Title
レンコン調理中におけるポリフェノール成分溶出と褐変について
Browning and Elution of Polyphenols in Indian lotus(Nelumbo nucifera Gaertn)during Cooking Treatmeng
Creators
Fujita Keiko
Relationship between the browning and the amount of polyphenols eluted during cooking of Indian lotus was investigated. (1)The total content of polyphenols in Indian lotus was 210mg%. (2)The polyphenols in Indian lotus were eluted by the soaking in the…
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
山口女子大学
Date Issued
1986
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]0385-2946