[3Ga01-10] 食品分析

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

[3Ga02] Changes in various components and microbial flora during fermentation of batabata-cha

*Honoka kasahara^1,2, Toshiki Enomoto², Tetsuya Sasaki³, Takashi Koyanagi¹ (1. Graduate school of Ishikawa Prefectural University , 2. Hokuriku Gakuin University, 3. Ishikawa Prefectural Industrial Research Institute)

Keywords:

Batabata-cha,Post-fermented tea,microbiota analysis,Ingredients and functionality,Aroma component