文章基本信息

标题：海藻のヨード煮汁への溶出について
本地全文：下载
作者：横山正実 ; 高橋章子
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1958
卷号：11
期号：6
页码：342-343
DOI：10.4327/jsnfs1949.11.342
语种：Japanese
出版社：Japanese Society of Nutrition and Food Science
摘要：
To prepare the broth from ‘Kombu’( Laminaria japonica ) this is boiled in water for 3 to 5 minutes or soaked in water for 2 to 5 hours. The quantity of iodine in these broth and residue was compared mutually. In every cases about 80% of total iodine dissolved in broth.