[2Lp01~09] 豆、イモ、その他食品

4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

[2Lp07] Development of Processing Conditions for Chickpea-Based Roasted Bean Tea and Improvement of Flavor by Enzymatic Treatment

*Miyo Hiwatashi¹, Goro Funakoshi² (1. Nagoya Bunri University, 2. Aichi Center for Industry and Science Technology)

Keywords:

Chickpea,Tea,Roast,Volatile Compounds,Pyrazine