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

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

Return to Previous Page