Session2-3

9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[OP39] Chemical characteristics and bioaccessibility of glucosylceramides in wheat-based processed foods

Yuina Yamasaki¹, Yuki Manabe¹, *Tatsuya Sugawara¹ (1. Graduate School of Agriculture, Kyoto University)

Keywords:

sphingolipids,wheat-based processed foods,bioaccessibility