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Ken-ichi HONJOH
Division of Food Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
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Hideyuki SHIMIZU
Division of Food Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
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Noriko NAGAISHI
Division of Food Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
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Hiroko MATSUMOTO
Division of Food Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
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Koushirou SUGA
Division of Food Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University Chlorella Industries Co. Ltd.
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Takahisa MIYAMOTO
Division of Food Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
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Masayoshi IIO
Division of Food Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
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Shoji HATANO
Graduate School of Health and Social Welfare Science, Nishikyushu University