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Takeshi ISHII
Department of Food and Nutritional Sciences, and Global Center of Excellence (COE) Program, University of Shizuoka
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Tatsuya ICHIKAWA
Department of Food and Nutritional Sciences, and Global Center of Excellence (COE) Program, University of Shizuoka
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Kanako MINODA
Department of Food and Nutritional Sciences, and Global Center of Excellence (COE) Program, University of Shizuoka
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Koji KUSAKA
Department of Food and Nutritional Sciences, and Global Center of Excellence (COE) Program, University of Shizuoka
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Sohei ITO
Department of Food and Nutritional Sciences, and Global Center of Excellence (COE) Program, University of Shizuoka
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Yukiko SUZUKI
ULVAC, Inc.
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Mitsugu AKAGAWA
Department of Biological Chemistry, Division of Applied Life Science, Graduate School of Life and Environmental Sciences, Osaka Prefecture University
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Kazuki MOCHIZUKI
Department of Food and Nutritional Sciences, and Global Center of Excellence (COE) Program, University of Shizuoka
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Toshinao GODA
Department of Food and Nutritional Sciences, and Global Center of Excellence (COE) Program, University of Shizuoka
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Tsutomu NAKAYAMA
Department of Food and Nutritional Sciences, and Global Center of Excellence (COE) Program, University of Shizuoka