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Yoshiyuki MIZUSHINA
Laboratory of Food & Nutritional Sciences, Department of Nutritional Science, and High Technology Research Center, Kobe-Gakuin University
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Yuichi SUGIYAMA
Department of Applied Biological Science, Faculty of Science and Technology, Science University of Tokyo
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Hiromi YOSHIDA
Laboratory of Food & Nutritional Sciences, Department of Nutritional Science, and High Technology Research Center, Kobe-Gakuin University
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Shinya HANASHIMA
Department of Applied Biological Science, Faculty of Science and Technology, Science University of Tokyo
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Takayuki YAMAZAKI
Department of Applied Biological Science, Faculty of Science and Technology, Science University of Tokyo
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Shinji KAMISUKI
Department of Applied Biological Science, Faculty of Science and Technology, Science University of Tokyo
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Keisuke OHTA
Department of Applied Biological Science, Faculty of Science and Technology, Science University of Tokyo
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Masaharu TAKEMURA
Laboratory of Cancer Cell Biology, Research Institute for Disease Mechanism and Control, Nagoya University School of Medicine
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Toyofumi YAMAGUCHI
Department of Biological Science, Teikyo University of Science and Technology
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Akio MATSUKAGE
Department of Chemical and Biological Sciences, Japan Women’s University
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Shonen YOSHIDA
Laboratory of Cancer Cell Biology, Research Institute for Disease Mechanism and Control, Nagoya University School of Medicine
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Mineo SANEYOSHI
Department of Biological Science, Teikyo University of Science and Technology
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Fumio SUGAWARA
Department of Applied Biological Science, Faculty of Science and Technology, Science University of Tokyo
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Kengo SAKAGAUCHI
Department of Applied Biological Science, Faculty of Science and Technology, Science University of Tokyo