Component characteristics of grape (Vitis spp.) fruit and development of technology to increase GABA through heat treatment

Sugawara Tetuya

Presentation information

Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[2Hp] Vegetable, Fruit

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room H (3F N303)

Chair:Tetsuya Sugawara, Yasutaka Shigemura

5:15 PM - 5:30 PM

[2Hp-10] Component characteristics of grape (Vitis spp.) fruit and development of technology to increase GABA through heat treatment

*Sugawara Tetuya¹, Wakayama Masataka^2,3 (1. Yamagata research institute of technology, 2. Institute for advanced Bioscience Keio university, 3. Ehime university)

Keywords:grape, metabolomics, GABA

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