Suenaga Hikaru | Biotechnolgy And Food Research Institute Fukuoka Industrial Technology Center

Department of Fermentation Sciences, Faculty of Applied Biosciences, Tokyo University of Agriculture

Graduate School Of Genetic Resources Technol. Kyushu Univ.

Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture

Biotechnology and Food Research Institute

Department Of Applied Chemistry Nagoya Institute Of Technology

Department of Chemistry and Biochemistry, Graduate School of Engineering, Kyushu University

Department Of Applied Chemistry Fculty Of Engineering Nagoya Insitute Of Technology

Department of Applied Chemistry, Nagoya Institute of Technology

Department of Applied Chemistry, Nagoya Institute of Technology

Department of Applied Chemistry, Nagoya Institute of Technology

Department Of Applied Chemistry And Biochemistry Kyushu Sangyo University

Graduate School Of Systems And Information Engineering University Of Tsukuba

Department Of Applied Chemistry Faculty Of Engineering Kyushu University

Department Of Chemical Science And Technology Faculty Of Engineering Kyushu University

Graduate School Of Genetic Resources Technology Kyushu University

Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University

Saga Univ.

Department Of Applied Chemistry Nagoya Institute Of Technology

Department Of Applied Chemistry Nagoya Institute Of Technology

Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center

Biotechnology And Food Research Institute Fukuoka Industrial Technology Center

Department Of Applied Chemistry Nagoya Institute Of Technology

Graduate School Of Genetic Resources Technology Kyushu University

Faculty Of Agriculture Saga University

Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kyushu Sangyo University