[P] 若手の会ポスター発表 コアタイム

[P009] Effect of volatile compounds on the quality of Japanese fermented soy sauce

○王 碩¹、Tamura Takehiro³、Kyouno Nobuyuki³、Liu Xiaofang¹、Zhang Han^1,2、Akiyama Yoshinobu^1,2、Chen Jie Yu^1,2 (1. Graduate School of Akita Prefectural University、2. Akita Prefectural University、3. Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives)