[2Ep01-10] 生理活性物質、食品分析

3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[2Ep01] Development of functional nuka-zuke using low-temperature fermentable lactic acid bacteria

*itsuki suda¹, taito kobayashi¹, kei kumakura¹, asaka takahashi², sanae okada¹, hiroki matsuoka¹ (1. Takasaki University of Health and Welfare, 2. Tohto University)

Keywords:

Lactic Acid Bacteria,Nuka-zuke,Fermented food,Functional food