The Annual Meeting of the Japan Society of Cookery Science, 2022

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口頭発表

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B-6

Sat. Sep 3, 2022 10:35 AM - 10:50 AM B (A407)

座長:北尾 悟(大阪樟蔭女子大)

10:35 AM - 10:50 AM

[B-6, Y-12] Changes of sake lees components in preserving and cooking

*Ray Hayama1, Kaoru Sakamoto2,3 (1. University of Hyogo Graduate School, 2. University of Hyogo, 3. Research Institute for Food and Nutritional Sciences)

Keywords:sake lees, Yamadanishiki, phenolic antioxidants, amino-carbonyl reaction

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