Proj
J-GLOBAL ID:200904081924811470
Research Project code:9800044407
Update date:Dec. 15, 2003
Study on development of fermented flavoring liquid using the lily root produced in Hokkaido
北海道産ゆり根を用いた発酵調味液の開発
Study period:1997 - 1999
Research overview:
For the high-order processing of lily roots, fermented flavoring liquid including vinegar and sweet sake excellent in storage and function is developed.
Keywords (3):
Lilium
, tuberous
, fermented
Research program:
Ordinary Research
Research budget:
1997: \900,000
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