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*Haruko Sakurama
Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
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Erina Yoshida
Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
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Yuji Honda
Department of Food Science, Ishikawa Prefectural University
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Hisashi Ashida
Graduate School of Biostudies, Kyoto University
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Motomitsu Kitaoka
National Food Research Institute, National Agriculture and Food Research Organization
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Takane Katayama
Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
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Kenji, Yamamoto
Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
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Hidehiko Kumagai
Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University