2C1pm02 2026/03/10 13:36 一般講演 C1 乳酸菌発酵豆乳の機能性食品に向けた素材化研究 Development of fermented soy milk by lactic acid bacteria as a functional food material. ○山中 楓夏矢内 彩心槻館 知香柏木 康佑松谷 峰之介妙田 貴生山�� 雅夫○Fuka Yamanaka Ayami Yanai Chika Tsukidate Kousuke Kashiwagi Minenosuke Matsutani Takao Myoda Masao Yamazaki 東農大・食香粧 Dept. Food Aroma Cosmetic Chem., Tokyo Univ. Agric. fermented soy milk / Lactic acid bacteria / random mutation
