@article{oai:dwcla.repo.nii.ac.jp:00000995,
 author = {村上, 恵 and 橋本, 沙紀 and 井戸本, 瞳 and 永瀬, 恵梨 and 池田, 香織 and 渡部, 真理子 and MURAKAMI, Megumi and HASHIMOTO, Saki and IDOMOTO, Hitomi and NAGASE, Eri and IKEDA, Kaori and WATANABE, Mariko},
 journal = {同志社女子大学生活科学, DWCLA human life and science},
 month = {Feb},
 note = {application/pdf, AA11325308-20150220-51, We examined the change of radical scavenging activity, the amount of reducing sugar, calcium content and breaking properties of Japanese radish that was dried in the open sunshine for three days.
　The result showed that radical scavenging activity increased and was retained the amount of reducing sugar by sun-drying. This suggested that the amino-carbonyl reaction was involved in these results.
　As a result of breaking properties, Japanese radish became easy to break in the sun-drying for 3 days. Calcium content did not change by the drying.
　This study showed that the concentration of antioxidant property, reducing suger, and the increase in calcium content were suggested.
　Moreover, the results of cell dyeing indicated that a seasoning sank in easily by sun-drying., 原著論文},
 pages = {51--57},
 title = {干し操作によるダイコンの抗酸化性，カルシウム量および物性の変化},
 volume = {48},
 year = {2015},
 yomi = {ムラカミ, メグミ and ハシモト, サキ and イドモト, ヒトミ and ナガセ, エリ and イケダ, カオリ and ワタナベ, マリコ}
}