Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2006
Session ID : 2C-p6
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Host: The Japan Society of Cookery Science

Oral Presentation
Relation of ACE inhibitory activity and taste of soybean by heating methods
*Shigeko Tsurushiin, Miho Yamagishi, Keiko Yoshida
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Keywords: soybean, ACE inhibitory activity, heating method
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[in Japanese]
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© 2006 The Japan Society of Cookery Science
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