{"title":"鲜黄瓜和腌制黄瓜中维生素C含量的评价","authors":"D. Migut, Karol Skrobacz, J. Gorzelany","doi":"10.31708/spi3.18/migt.cns18","DOIUrl":null,"url":null,"abstract":"Cucumber (Cucumis sativus L.) belonging to the Cucurbitaceae, is one of the most popular and widely cultivated plants on the world (Wan, Kang, Wang, & Liu, 2010). They consist of water (about 95 %), sugars (about 3.6 %) and proteins (less than 1%). Though they have only 150 kcal per 1 kg of fruit mass, they are a good source of antioxidants and nutrients, such as magnesium: (1.3 mg·kg-1), vitamin C (0.28 mg·kg-1) or vitamin B5 (0.026 mg·kg-1) 28 (Mohammadi, Hashemi, & Hosseini, 2016).","PeriodicalId":236603,"journal":{"name":"Special Issue Conference Abstract Book CNS 2018","volume":"89 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of vitamin C content in fresh and pickled cucumber fruits\",\"authors\":\"D. Migut, Karol Skrobacz, J. Gorzelany\",\"doi\":\"10.31708/spi3.18/migt.cns18\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Cucumber (Cucumis sativus L.) belonging to the Cucurbitaceae, is one of the most popular and widely cultivated plants on the world (Wan, Kang, Wang, & Liu, 2010). They consist of water (about 95 %), sugars (about 3.6 %) and proteins (less than 1%). Though they have only 150 kcal per 1 kg of fruit mass, they are a good source of antioxidants and nutrients, such as magnesium: (1.3 mg·kg-1), vitamin C (0.28 mg·kg-1) or vitamin B5 (0.026 mg·kg-1) 28 (Mohammadi, Hashemi, & Hosseini, 2016).\",\"PeriodicalId\":236603,\"journal\":{\"name\":\"Special Issue Conference Abstract Book CNS 2018\",\"volume\":\"89 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-10-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Special Issue Conference Abstract Book CNS 2018\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31708/spi3.18/migt.cns18\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Special Issue Conference Abstract Book CNS 2018","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31708/spi3.18/migt.cns18","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Evaluation of vitamin C content in fresh and pickled cucumber fruits
Cucumber (Cucumis sativus L.) belonging to the Cucurbitaceae, is one of the most popular and widely cultivated plants on the world (Wan, Kang, Wang, & Liu, 2010). They consist of water (about 95 %), sugars (about 3.6 %) and proteins (less than 1%). Though they have only 150 kcal per 1 kg of fruit mass, they are a good source of antioxidants and nutrients, such as magnesium: (1.3 mg·kg-1), vitamin C (0.28 mg·kg-1) or vitamin B5 (0.026 mg·kg-1) 28 (Mohammadi, Hashemi, & Hosseini, 2016).
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
