Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 2E-p2
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Host: The Japan Society of Cookery Science

Oral Presentation
Increasing in the antioxidative ORAC value on roasted burdock tea
*Junji Inoue, Kazuki Harada, Koichiro Hara, Toshimichi Maeda, Takushi Tokunaga, Hiroyuki Tomotake, Masayuki Nakamoto, Norihisa Kato
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Keywords: burdock, roasting, burdock tea, antioxidative activity, ORAC, sensory evaluation
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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