[3Ga01-10] 食品分析

10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3Ga06] Differences in Taste Between Organic and Conventional Agricultural Products and the Effects of Boiling, View from the Perspective of Free Amino Acids

*Miyong Pe¹, Hiroshi Ueno², Kumiko Hisaki³, Yukiko Ueda¹ (1. Graduate School of Agriculture, Ryukoku University, 2. Research Institute for Food and Agriculture, Ryukoku University, 3. Department of Nutrition, Osaka International College)

Keywords:

Free Amino Acids,Organic Foods,Organic Agricultural Products