[P29～37]野菜・果物

[P-31] Relationship between sweetness evaluation and free amino acids in steamed turnips

*Kana Ioku¹, Fuka Saito¹, Norie Hiratani¹, Etsu Kishida² (1.Osaka Kyoiku University, 2.Hyogo University of Teacher Education)

Keywords:turnip, steamed cooking, sweetness evaluation