Presentation Information
[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)
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