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Journal of Home Economics of Japan
Changes of ascorbic acid content in fruits and vegetables during the process of cooking were studied. Ascorbic acid content was determined by 2, 4-dinitrophenylhydrazine method, and L-ascorbic acid, dehydroascorbic acid and 2,3-diketogulonic acid were separated by Dowex 1-X2 column chromatography. It was observed that, in nonheating fruits and vegetables, L-ascorbic acid was oxidized rapidly by ascorbic acid oxidase and the formed dehydroascorbic acid was not changed further. This means thatdoi:10.11428/jhej1987.38.877 fatcat:ehultnnnvjclfpwvzoi2wasuwi