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Yoshiyuki MIYAZAKI
Laboratory of Food Chemistry, Institute of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School of Kyushu University
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Masao YAMASAKI
Laboratory of Food Chemistry, Institute of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School of Kyushu University
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Hiroko MISHIMA
Laboratory of Food Chemistry, Institute of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School of Kyushu University
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Keiko MANSHO
Laboratory of Food Chemistry, Institute of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School of Kyushu University
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Hirofumi TACHIBANA
Laboratory of Food Chemistry, Institute of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School of Kyushu University
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Koji YAMADA
Laboratory of Food Chemistry, Institute of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School of Kyushu University