2D036

2025/03/05 14:15

一般講演

ポスター・展示会場

Food components, volatile organic compounds, policosanols, and antioxidant properties of Indonesian palm sugar made from Arenga pinnata sap

○Aldia Katherinatama¹ Kensaku Takara^1,2 Koji Wada^1,2 Yonathan Asikin^1,2

¹Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, ²United Graduate School of Agricultural Sciences, Kagoshima University

palm sugar / flavor / functionality