[Y1～17]ポスター（若手）

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

*Ray Hayama¹, Kaoru Sakamoto^2,3 (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