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Hirotaka SEKIGUCHI
Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, and Global COE program, University of Shizuoka Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Fumiyo TAKABAYASHI
University of Shizuoka, Junior College
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Yuya DEGUCHI
Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, and Global COE program, University of Shizuoka Faculty of Pharmaceutical Sciences, Nagasaki International University
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Hideki MASUDA
Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, and Global COE program, University of Shizuoka
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Tomoyasu TOYOIZUMI
Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, and Global COE program, University of Shizuoka Laboratory of Genetics, Division of Toxicology, Hatano Research Institute, Food and Drug Safety Center
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Shuichi MASUDA
Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, and Global COE program, University of Shizuoka
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Naohide KINAE
Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, and Global COE program, University of Shizuoka