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*Kouhei MANDAI
Department of Nutritional Science and Food Safety, Graduate School of Agriculture, Tokyo University of Agriculture
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Katsuhiro MIYAJIMA
Department of Nutritional Science and Food Safety, Graduate School of Agriculture, Tokyo University of Agriculture Department of Food and Nutrition Science, Graduate School of Agriculture, Tokyo University of Agriculture Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Ayane YAMAGUCHI
Department of Nutritional Science and Food Safety, Graduate School of Agriculture, Tokyo University of Agriculture
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Atsuya YAMAMOTO
Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Nanami MACHIDA
Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Maho MORITA
Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Kenshiro IWAMOTO
Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Noriko KEMURIYAMA
Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Masami SHINOHARA
Tokyo Animal & Diet Dept. CLEA Japan, Inc.
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Takeshi OHTA
Laboratory of Animal Physiology and Functional Anatomy, Graduate School of Agriculture, Kyoto University
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Dai NAKAE
Department of Nutritional Science and Food Safety, Graduate School of Agriculture, Tokyo University of Agriculture Department of Food and Nutrition Science, Graduate School of Agriculture, Tokyo University of Agriculture Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture