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Munehiro YOSHIDA
Laboratory of Food and Nutritional Sciences, Department of Life Science and Biotechnology, Faculty of Chemistry, Materials and Bioengineering, Kansai University
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Akiko TAKADA
Laboratory of Food and Nutritional Sciences, Department of Life Science and Biotechnology, Faculty of Chemistry, Materials and Bioengineering, Kansai University
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Junko HIROSE
Laboratory of Food Science and Nutrition, Department of Lifestyle Studies, School of Human Cultures, The University of Shiga Prefecture
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Mika ENDÔ
Laboratory of Food Science and Nutrition, Department of Lifestyle Studies, School of Human Cultures, The University of Shiga Prefecture
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Tsutomu FUKUWATARI
Laboratory of Food Science and Nutrition, Department of Lifestyle Studies, School of Human Cultures, The University of Shiga Prefecture
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Katsumi SHIBATA
Laboratory of Food Science and Nutrition, Department of Lifestyle Studies, School of Human Cultures, The University of Shiga Prefecture