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Masao YAMASAKI
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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Atsushi IKEDA
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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Akira HIRAO
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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Yoko TANAKA
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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Tatsuya RIKIMARU
Department of Surgery and Science, Graduate School of Medical Sciences, Kyushu University
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Mitsuo SHIMADA
Department of Surgery and Science, Graduate School of Medical Sciences, Kyushu University
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Keizo SUGIMACHI
Department of Surgery and Science, Graduate School of Medical Sciences, Kyushu University
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Hirofumi TACHIBANA
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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Koji YAMADA
Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University