[P92～112]その他

[P-98] Antioxidant effect of almond milk yogurt fermented with lactic acid bacteria isolated from Awa-bancha (Japanese fermented tea)

*Kiyo Okazaki¹, Hirona Komatsu¹, Ryousuke Morimoto² (1.Shikoku University, 2.Shikoku University Graduate School)

Keywords:almond milk, yogurt, Awa-bancha, antioxidant effect , lactic acid bacteria, plant milk