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Tomoko YAMAGUCHI
Department of Food Science and Nutrition, Nara Women’s University
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Taeko MIZOBUCHI
Graduate School of Human Culture, Nara Women’s University
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Rie KAJIKAWA
Department of Food Science and Nutrition, Nara Women’s University
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Hiroko KAWASHIMA
Department of Food Science and Nutrition, Nara Women’s University
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Fumiko MIYABE
Department of Food Science and Nutrition, Nara Women’s University
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Junji TERAO
Department of Nutrition, School of Medicine, The University of Tokushima
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Hitoshi TAKAMURA
Department of Food Science and Nutrition, Nara Women’s University Department of Life Science, Graduate School of Science and Technology, Kobe University
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Teruyoshi MATOBA
Department of Food Science and Nutrition, Nara Women’s University Graduate School of Human Culture, Nara Women’s University
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Author's Organization:KYOUSEI Science Center (Division of Life and Environment), Nara Women’s University