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Oral presentation

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

[3Bp] Other ingridients, Sensibility evaluation, Organoleptic evaluation

Sat. Aug 31, 2024 2:15 PM - 4:45 PM Room B（S3） (3F N322)

座長:清水宗茂(東海大学)、豊泉友康(静岡県農林技術研究所)、斉藤史恵(山梨大学)

3:00 PM - 3:15 PM

[3Bp-04] Characterization of refined tea using QDA

*Yuki Kanai¹, Tomonori Yuasa¹, Mai Asakura¹, Shiho Nagayama¹ (1. Miyazaki Prefectural Food Research and Development Center)

Keywords:refined tea, sensory evaluation, QDA

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