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Hidemi Yasuda
Laboratory of Food and Nutritional Science, Department of Food and Life Science, School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Sagamihara, Kanagawa 252-5201, Japan
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Akiko Harauma
Laboratory for Functional Analysis of Marine Materials, School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Sagamihara, Kanagawa 252-5201, Japan
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Maki Kato
Laboratory for Functional Analysis of Marine Materials, School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Sagamihara, Kanagawa 252-5201, Japan
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Yuki Ootomo
Laboratory of Food and Nutritional Science, Department of Food and Life Science, School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Sagamihara, Kanagawa 252-5201, Japan
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Erisa Hatanaka
Laboratory of Food and Nutritional Science, Department of Food and Life Science, School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Sagamihara, Kanagawa 252-5201, Japan
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Toru Moriguchi
Laboratory of Food and Nutritional Science, Department of Food and Life Science, School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Sagamihara, Kanagawa 252-5201, Japan Laboratory for Functional Analysis of Marine Materials, School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Sagamihara, Kanagawa 252-5201, Japan