[3KFa] 加工、製造技術; 発酵，酵素利用; 食品物性

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

[3KFa05] Improving the Flavor of Whey Using L-Amino Acid Oxidase

*Hiroshi Oyama¹, Takuya Yasuda¹, Yoshie Ueno², Hideyuki Aoki³ (1. Setsunan University, 2. Kyoto Women's University, 3. Ikeda Food Research Co., Ltd.)

Keywords:

L-amino acid oxidase,free amino acids,flavor,whey