[3KCa] フレーバー物質，色素

10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3KCa05w010] Effects of Roasting on Flavor and Bioactive Compounds in Rooibos Tea

*Haruka Fukushita¹, Yuuki Otsuka¹, Ryou Miyaji², Misaki Katayama², Hironori Tomi³, Takehiro Kashiwagi¹, Tomoko Shimamura¹ (1. Faculty of Agriculture and Marine Science, Kochi University, 2. Odani Kokufun Co.,Ltd, 3. Organization for Promoting Regional and International Cooperation, Kochi University)

Keywords:

rooibos Tea,roasting,aroma,flavor,polyphenol

Password required to view