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Shin-ichiro MIYASHITA
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099–2493, Japan
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Yoshimasa SAGANE
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099–2493, Japan
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Ken INUI
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099–2493, Japan
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Shintaro HAYASHI
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099–2493, Japan
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Keita MIYATA
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099–2493, Japan
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Tomonori SUZUKI
Department of Bacteriology, Okayama University Graduate School of Medicine, 2–5–1 Shikada-cho, Kita-ku, Okayama-shi, Okayama 700–8530, Japan
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Tohru OHYAMA
Department of Health and Nutrition, Faculty of Human Science, Hokkaido Bunkyo University, 5–196–1 Kogane-chuo, Eniwa, Hokkaido 061–1449, Japan
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Toshihiro WATANABE
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099–2493, Japan
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Koichi NIWA
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099–2493, Japan