[3Ka01-09] 野菜、果実

9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3Ka01] Development of "Doburoku"-like brewed alcohol using pumpkins from Okhotsk: Selection of starter koji and yeast

*Yozo Nakazawa¹, Ryunosuke Kobayashi¹, Shin-Ichiro Miyashita¹, Kazuhiro Minami¹, Yoshimasa Sagane¹ (1. Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture)

Keywords:

pumpkin,Doburoku,starter koji,yeast,selection