@article{oai:u-ryukyu.repo.nii.ac.jp:02003026,
 author = {仲村, 実久 and 大城, 邦保 and Nakamura, Sanehisa and Ohshiro, Kuniyasu},
 issue = {30},
 journal = {琉球大学農学部学術報告, The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus},
 month = {Nov},
 note = {茶葉貯蔵中のビタミンCの変化を調べた。茶葉を5,20および30℃に貯蔵するとビタミンCの残存率は低温貯蔵の場合が高かった。茶葉の損傷によりビタミンCの酸分解が促進されることがわかった。茶葉を凍結し, 解凍後ビタミンCが著しく酸化分解されることがわかった。, Ascorbic acid in plucked tea leaves was decomposed to dehydroascorbic acid during storage. The content of ascorbic acid in tea leaves decreased to about 82 and 69% after five days storage at 5 and 30℃, respectively. However, in stored leaves at 5℃, about 76% of initial content of ascorbic acid was remained after 10 days storage. In defrosted tea leaves, the decomposition of ascorbic acid was observed., 紀要論文},
 pages = {231--233},
 title = {第 8 報 貯蔵による茶葉のビタミン C の変化(茶に関する研究)(農芸化学科)},
 year = {1983}
}