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Ikuo IKEDA
Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science, Tohoku University
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Mariko KUDO
Laboratory of Nutrition Chemistry, Faculty of Agriculture, Graduate School of Kyushu University
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Tadateru HAMADA
Laboratory of Nutrition Chemistry, Faculty of Agriculture, Graduate School of Kyushu University
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Koji NAGAO
Laboratory of Nutrition Biochemistry, Faculty of Agriculture, Saga University
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Yoko OSHIRO
Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science, Tohoku University
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Masaki KATO
Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science, Tohoku University
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Takashi SUGAWARA
Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science, Tohoku University
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Takashi YAMAHIRA
Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science, Tohoku University
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Hiroko ITO
Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science, Tohoku University
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Shogo TAMARU
Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science, Tohoku University
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Masao SATO
Laboratory of Nutrition Chemistry, Faculty of Agriculture, Graduate School of Kyushu University
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Katsumi IMAIZUMI
Laboratory of Nutrition Chemistry, Faculty of Agriculture, Graduate School of Kyushu University
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Satoshi NAGAOKA
Laboratory of Molecular Function of Food, Faculty of Applied Biological Sciences, Gifu University
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Teruyoshi YANAGITA
Laboratory of Nutrition Biochemistry, Faculty of Agriculture, Saga University