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Ken-ichiro NAKAJIMA
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Ayako KOIZUMI
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Kisho IIZUKA
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Keisuke ITO
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Yuji MORITA
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Taichi KOIZUMI
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Tomiko ASAKURA
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Akiko SHIMIZU-IBUKA
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Takumi MISAKA
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Keiko ABE
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo Food Safety and Reliability Project, Kanagawa Academy of Science and Technology