Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2007
Session ID : 2C-p2
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Host: The Japan Society of Cookery Science

Oral Presentation
Chenges in antioxidative property of Okinawa traditional vegetables by difference of cooking method
*Megumi Murakami
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Keywords: heating, antioxidative property, polyphenol compound, vegetable
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[in Japanese]
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© 2007 The Japan Society of Cookery Science
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