食品中に含まれるプロリン含有ジペプチドの呈味性及び反応機構に関する研究

• Project/Area Number: 25K05752
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Kochi University
• Principal Investigator: 島村 智子 高知大学, 教育研究部総合科学系生命環境医学部門, 教授 (50350179)
• Project Period (FY): 2025-04-01 – 2028-03-31
• Project Status: Adopted (Fiscal Year 2025)
• Budget Amount: ¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000); Fiscal Year 2027: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000); Fiscal Year 2026: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000); Fiscal Year 2025: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)