@article{oai:dwcla.repo.nii.ac.jp:00001960,
 author = {神田, 知子 and KODA, Tomoko and 西川, あや奈 and 富田, 好美 and 荻野, 裕子 and 丸山, 智美 and 小切間, 美保 and KOGIRIMA, Miho and NISHIKAWA, Ayana and TOMITA, Yoshimi and OGINO, Hiroko and MARUYAMA, Satomi},
 journal = {同志社女子大学生活科学, DWCLA human life and science},
 month = {Feb},
 note = {application/pdf, AA11325308-20201130-19, We compared evaluations of the flavors of dried bonito and niboshi extract soup stock for 5- 6 grade elementary school children（121 children）at two different schools. The two different schools were an elementary school that had implemented shokuiku（food and nutrition education）-related activities for 4 years（4th year school）and an elementary school that had implemented shokuiku-related activities for the first time（1st year school）. The results from fifth graders in elementary school showed that the deliciousness, umami taste, and aroma of both soup stocks（dried bonito and niboshi extract）were rated significantly higher in the 4th year school than in the 1st year school. In the 4th year school, several years of shokuiku-related activities may have increased the taste sensitivity of children to soup stock flavors., 原著論文},
 pages = {19--29},
 title = {小学生のかつおだしと煮干しだしの風味に対する評価：食育取り組み年数が異なる2 校の比較},
 volume = {53},
 year = {2020},
 yomi = {コウダ, トモコ and ニシカワ, アヤナ and トミタ, ヨシミ and オギノ, ヒロコ and マルヤマ, サトミ and コギリマ, ミホ}
}