@article{oai:ic.repo.nii.ac.jp:02000049,
 author = {坂倉, 有紀 and Yuki, Sakakura},
 journal = {茨城キリスト教大学紀要　II.社会・自然科学, Journal of Ibaraki Christian University II. Social and Natural Sciences},
 month = {},
 note = {This paper reports on the case study of Yonebishi Shoyu Co., Ltd. regarding the brewing and succession of soy sauce production, one of Japan’s traditional industries. We examined both the regional contributions of Yonebishi Shoyu Co., Ltd.’s and their involvement in recycling-oriented industries. Furthermore, we considered the nutritional functional components of soy sauce, with a particular focus on gamma-aminobutyric acid (GABA), measuring the GABA content in each Yonebishi soy sauce product. The results showed that the longer the brewing period, the higher the GABA content.},
 pages = {195--201},
 title = {醤油の伝統醸造継承と栄養機能性について― 茨城県常陸太田市「ヨネビシ醤油」の事例 ―},
 volume = {57},
 year = {2023},
 yomi = {サカクラ, ユキ}
}