Presentation Information
[P020]Development of Alginate Gel Materials Utilizing Thixotropy for Application in Colorimetric Analysis of Food Components
*Chiori Tsujimoto1, Chisa Narita1, Nobuaki Soh1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)
Keywords:
Alginate Gel,Thixotropy,Colorimetric Analysis
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