[P29～37]野菜・果物

[P-32] Changes in antioxidant activity of coriander with cooking

*Rika Ohara¹, Hiroyuki Onda², Hiroe Kikuzaki³ (1.Nara Women's University, Food and Nutritional Sciences, 2.S&B Foods Inc., 3.Nara Women's University, Food Science & Nutrition )

Keywords:coriander, cooking, antioxidant, ORAC