-
Takeo YOSHIIE
Department of Biofunctional Chemistry, Graduate School of Natural Science and Technology, Okayama University
-
Megumi MAEDA
Department of Biofunctional Chemistry, Graduate School of Natural Science and Technology, Okayama University Department of Biofunctional Chemistry, Graduate School of Environmental and Life Science, Okayama University
-
Mariko KIMURA
Faculty of Food Culture, Department of Nutrition, Kurashiki Sakuyo University
-
Yoichiro HAMA
Department of Applied Biological Sciences, Faculty of Agriculture, Saga University
-
Motoharu UCHIDA
National Research Institute of Fisheries and Environment of Inland Sea, Fisheries Research Agency
-
Yoshinobu KIMURA
Department of Biofunctional Chemistry, Graduate School of Natural Science and Technology, Okayama University Department of Biofunctional Chemistry, Graduate School of Environmental and Life Science, Okayama University