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 : 1P-33
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Host: The Japan Society of Cookery Science

Poster Presentation
Relation of color,taste and ACE inhibitory activity of sayaendo during boiling periods
*Shigeko Tsurushiin, Keiko Yoshida, Miho Ymagishi, Misayo Aoki, Ryouko Ogawa, Miki Naitou
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Keywords: sayaendo, color difference, ACE-inhibitor
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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