@article{oai:u-nagano.repo.nii.ac.jp:00000591,
 author = {荻原, 和夫 and 箱山, 年子 and Hakoyama, Toshiko and Ogiwara, Kazuo},
 journal = {長野県短期大学紀要, Journal of Nagano Prefectural College},
 month = {Dec},
 note = {40002771453, application/pdf, By measuring the content of minerals in a juice obtained by pressing out a fruit, and calculating the ratio of minerals at which the minerals have been squeezed out from a raw fruit into a juice, we studied the nutritive effectiveness of minerals in a fruit, results of which are outlined as follows.
(1) The ratios of pressed juices from the fruits experimented in this test revealed are as highest apple 79％ and lowest pineapple 58.1％.
(2) In the ratios of pressed out juices in the minerals of fruits, as related to total ash, a wide variation in the fruits such as 89.7％ of apple to 53.0％ of Kiwifruit is observed.
As for Ca, as a whole, the ratios of pressed out juices are low, and of hardly any difference among some fruits, for instance, grapefruit 35.5％ and pineapple 30.4％. On the other hand in the case of Fe, grapefruit 75.0％ while pineapple 24.5％, and in the case of P, grapefruit 78.6％ and Kiwifruit 31.4％, in which a quite large difference was noticed, depending upon the kind of fruits used.},
 pages = {7--11},
 title = {果実中のミネラル類の搾汁処理による挙動と栄養的有効性について},
 volume = {42},
 year = {1987},
 yomi = {オギワラ, カズオ and ハコヤマ, トシコ}
}