Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2012
Session ID : 2C-a3
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Host: The Japan Society of Cookery Science

Oral Presentation
Study of miso which was made from Hasshomame
*Kumiko Iijima, Midori Kasai
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Keywords: Hasshomame , miso, L-DOPA, fermentation
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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