@article{oai:u-nagano.repo.nii.ac.jp:00000436,
 author = {荻原, 和夫 and Ogiwara, Kazuo and 箱山, 年子 and Hakoyama, Toshiko},
 journal = {長野県短期大学紀要, Journal of Nagano Prefectural College},
 month = {Dec},
 note = {40002771484, application/pdf, Our experiments conducted to find out how vitamin C (L-AsA) contained in the vegetables and fruits are affected through masticating in the mouth showed the results as follows. 
(1) When raw cabbage, parsley and sweet pepper are masticated as they are raw, each one was found as a result of masticating that vitamin C was lost, larger amount likely by more frequent number of masticating. While cabbage more easily crashed by masticating indicated a larger rate of disappearance of vitamin C, less amount of loss in the cases of parsley and sweet pepper which have hard structure.
（2） The loss of vitamin C was found out as well in the vegetables such as komatsuna, japanese radish leaves and spinach after these had been boiled. When raw vegetables are boiled, the loss of vitamin C is overwhelmingly larger. When the loss by masticating the boiled vegetables was compared with raw vegetables, the former showed less as a whole.
（3） In the cases of fruits, kiwifruits, satsuma mandarins, and grapefruit, the loss of vitamin C was observed hardly none, or very small amount when existing.},
 pages = {1--7},
 title = {野菜並びに果実中のビタミンC (L-ascorbic acid) に及ぼす咀嚼の影響},
 volume = {44},
 year = {1989},
 yomi = {オギワラ, カズオ and ハコヤマ, トシコ}
}