J-GLOBAL ID:200904087813051602  Research Project code:9800042781 Update date:Dec. 15, 2003

Development of fermented foods with the functions of improving health

Study period:1997 - 1997
Organization (1):
Investigating Researcher (4):
Research overview:
This study proceeds to develop high value-added foodstuffs by increasing the component of health promotion functions in miso, soy sauce, sake and other fermented foods.
Keywords (5):
miso ,  soy ,  sake ,  functional ,  value
Research program: Ordinary Research
Research budget: 1997: \1,265,000

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