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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