[2Fp01-10] その他の成分、感性評価、官能評価

3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Fp04] Development of Alginate Gel Materials Utilizing Thixotropy for Application in Colorimetric Analysis of Food Components

*Chiori Tsujimoto¹, Chisa Narita¹, Nobuaki Soh^1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)

Keywords:

Alginate Gel,Thixotropy,Colorimetric Analysis