Proj
J-GLOBAL ID:200904024045821604  Research Project code:0250005149 Update date:Dec. 15, 2003

Grasping of functional ability of herb group and study on application to processed food stuff

ハーブ類の機能性把握と加工食品への利用に関する研究
Study period:2001 - 2002
Organization (1):
Investigating Researcher (1):
Research overview:
Characteristics and functionality of herb are grasped, and examinations are achieved for development of processed food stuffs using herb group and quality improvement of existing processed products using their functionality.
Keywords (4):
herb ,  functionality ,  processed foodstuffs ,  development
Research program: Ordinary Research
Research budget: 2001: \3,000,000

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