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Oral presentation

A 食品成分，食品分析（Food Ingredients, Food Analysis）

[3Aa] Flavor compound, Pigment

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room A（S2） (3F N321)

Chair:Yuko Terada

9:45 AM - 10:00 AM

[3Aa-04] Development of isothiocyanate-enhanced high-performance asazuke pickles

*So Anahara¹, Taito Kobayashi¹, Kei Kumakura¹, Asaka Takahashi², Hiroki Matsuoka¹ (1. Takasaki University of Health and Welfare, 2. TOHTO University)

Keywords:Isothiocyanate, Pickled vegetables

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