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Masahiko YAMAMOTO
Department of Biofunctional Chemistry, Graduate School of Natural Science and Technology, Okayama University
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Changjin ZHU
School of Chemical Engineering & Environment, Beijing Institute of Technology
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Lui YI
School of Chemical Engineering & Environment, Beijing Institute of Technology
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Zheng RONG
School of Chemical Engineering & Environment, Beijing Institute of Technology
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Yoshie MIURA
Department of Biofunctional Chemistry, Graduate School of Natural Science and Technology, Okayama University
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Minoru IZUMI
Department of Biofunctional Chemistry, Graduate School of Natural Science and Technology, Okayama University
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Shuhei NAKAJIMA
Department of Biofunctional Chemistry, Graduate School of Natural Science and Technology, Okayama University
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Ken-ichi TANAMOTO
National Institute of Health Sciences, Division of Food Additives
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Sakayu SHIMIZU
Department of Applied Bioscience, Graduate School of Agriculture, Kyoto University
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Naomichi BABA
Department of Biofunctional Chemistry, Graduate School of Natural Science and Technology, Okayama University