Presentation Information
[2KFp06w146]Effects of Rice Polishing Ratio and Yeast Strain on S-Adenosylmethionine (SAM) Levels in Sake and Sake Lees
*Haruka Oikawa1, Haruka Ogasawara2, Yoriko Okamatsu2, Satoshi Miyauchi3, Yasutaka Shigemura3 (1. Graduate School of Health and Nutrition, Tokyo Kasei University, 2. Ina Food Industry Co., Ltd., 3. Department of Nutrition, Tokyo Kasei University)
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