@article{oai:teapot.lib.ocha.ac.jp:00035009,
 author = {Inagaki, Choten and Fukuba, Hiroyasu and Kobayashi, Yasuko and 稲垣, 長典 and 福場, 博保 and 小林, 泰子},
 issue = {1},
 journal = {お茶の水女子大學自然科學報告},
 month = {Jul},
 note = {application/pdf, 紀要論文, The following facts are detected in these studies on the natural inhibitor against ascorbic acid oxidase contained in oranges. 1. The addition of 0.3-0.5% gelatin to the reaction media serves as a stabilizer for the ascorbic acid oxidase, but the effect is not so important. 2. It is considered that the natural inhibitor against ascorbic acid oxidase contained in oranges are two, one would be the substance readily oxidized with contact to air, the other would be the inorganic compound of both polarity and stable for oxidation.},
 pages = {63--85},
 title = {Studies on the Natural Inhibitors Contained in Citrus Fruits Against Ascorbic Acid Oxidase},
 volume = {11},
 year = {1960}
}