Abstracts of the Annual Meeting of the Japan Society of Cookery Science
2024 Annual Meeting of the Japan Society of Cookery Science
Session ID : 1P-51
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Effect of mucuna beans utilization on the increase of reducing sugars and glutamic acid in koji-fermented food
*You YazakiMiyu FukasawaTakako Koriyama
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CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2024 The Japan Society of Cookery Science
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