[B4] 『Innovation and International Collaboration of Food Science and Technology ─ International Cooperation Towards Sustainable Future ─』（IUFoST Japan-国際交流委員会共催 協賛：一般財団法人 旗影会）

16:25 〜 16:55

[2J12] Antioxidative effect of garlic odor precursor in vivo

〇Yusuke Yamaguchi¹ (1.College of Bioresource Sciences, Nihon University)