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Shigenori KUMAZAWA
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
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Michiko IKENAGA
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
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Yumiko USUI
Institute for Environmental Sciences, University of Shizuoka
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Katsuko KAJIYA
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
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Saeka MIWA
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
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Junya ENDO
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
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Chieko CHIKASAWA
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
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Yukiko SUZUKI
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
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Yuya SUZUKI
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
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Kayoko SHIMOI
Institute for Environmental Sciences, University of Shizuoka
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Tsutomu NAKAYAMA
Laboratory of Functional Food Science and Global COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
2007 年 13 巻 4 号 p. 404-413
- Published: 2007/11/25 Received: 2006/06/26 Available on J-STAGE: 2008/02/01 Accepted: 2007/05/17 Advance online publication: - Revised: -
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