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Misao TASHIRO
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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Nobuo SUGIHARA
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto Prefectural University
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Zensuke MAKI
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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Masao KANAMORI
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto Prefectural University