@article{oai:u-nagano.repo.nii.ac.jp:00000636,
 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 = {40002771436, application/pdf, The changes of ascorbic acid content in “Hoshi-Gaki” (sun dried persimmon) and “Mushikiriboshi-Imo” (sliced and dried sweet potatoes after steaming) during the processing were investigated.
The results obtained were as follows.
(1) The content of ascorbic acid in persimmon decreased with an increase in the amount of weight loss during sun drying.
And the ascorbic acid in finished “Hoshi-Gaki” (sun dried persimmon) was almost disappeared.
(2) The ascorbic acid content in steamed sweet potatoes was observed prompt decrease during the 3 days after sun drying, but thereafter the changes of ascorbic acid were slow and small.
And the finished Mushikiriboshi-Imo was contained about 30～10mg％ of ascorbic acid.},
 pages = {17--20},
 title = {干し柿並びに蒸し切り干しいも製造工程におけるアスコルビン酸含有量の変化について},
 volume = {40},
 year = {1985},
 yomi = {オギワラ, カズオ and ハコヤマ, トシコ}
}