Art
J-GLOBAL ID：201002220187057364   Reference number：10A0042646

日本の伝統的発酵技術で得られた機能性食品~多穀麹とプロファイバーの紹介~

Author (1)：
WATANABE TOSHIRO

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(ヤエガキ醗酵技研)

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Material：
New Food Industry  (ニューフードインダストリー)

About New Food Industry


Volume： 52  Issue： 1  Page： 24-30  Publication year： Jan. 01, 2010 
JST Material Number： F0354A  ISSN： 0547-0277  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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functional food

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,...
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Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
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*機能性食品素材

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food in general 
(FJ01010Y)

About Food in general

,  Microorganism biochemistry 
(EG03020N)

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Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
日本

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, 
発酵

About 発酵

, 
機能性食品

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, 
穀

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, 
麹

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, 
ファイバー

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