[3Gp01-13] 食品分析、フレーバー物質、色素

3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[3Gp05] The effect of moist heat-moisture-treatment on aroma components of brown rice

*Hisako Okumura¹, Rika Oya¹, Momo Oyanagi¹, Kaya Seki¹, Marimo Ono¹, Masayoshi Sugawara¹ (1. National Institute of Technology (KOSEN), Nagaoka College)

Keywords:

brown rice,heat-moisture-treatment,aroma component,GC-MS