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Toshio Hosaka
Department of Public Health and Applied Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School Third Department of Internal Medicine, Kyorin University School of Medicine
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Sayaka Sasaga
Department of Public Health and Applied Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School
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Yukiko Yamasaka
Department of Public Health and Applied Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School
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Yoshitaka Nii
Food Technology Division, Tokushima Prefectural Industrial Technology Center
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Kazuhiro Edazawa
TANI FOOD Corporation, Ltd.
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Rie Tsutsumi
Department of Public Health and Applied Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School
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Emi Shuto
Department of Public Health and Applied Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School
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Naoki Okahisa
Food Technology Division, Tokushima Prefectural Industrial Technology Center
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Shinya Iwata
Food Technology Division, Tokushima Prefectural Industrial Technology Center
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Hiroyuki Tomotake
Iida Women's Junior College
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Tohru Sakai
Department of Public Health and Applied Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School