UEDA Norihiro | 1st. Dept. Int. Med., Kyushu University

Department Of Biosystemic Science And Medicine Kyushu University Graduate School Of Medical Sciences

Institute Of Rheological Function Of Foods Co Ltd

Institute of Health Science, Kyushu University

1st. Dept. Int. Med., Kyushu University

1st. Dept. Int. Med., Kyushu University

The Institute Of Rheological Functions Of Food Co. Ltd.

Institute Of Health Science Kyushu University

First Department Of Internal Medicine Faculty Of Medicine Kyushu University

Institute Of Health Science Kyushu University

Department Of Medicine And Biosystemic Science Kyushu University Graduate School Of Medical Sciences

Department Of Biosystemic Science And Medicine Kyushu University Graduate School Of Medical Sciences

Department Of Physiology Nippon Medical School Tokyo

Institute Of Health Science Kyushu University

Institute For The Rhelogical Functions Of Foods

Institute Of Health Science Kyushu University

Medicine And Biosystemic Science Kyushu University Graduate School Of Medical Sciences

First Dept Of Internal Medicine Kyushu University

Division Of Hematology Saitama Medical Center Jichi Medical University

Department Of Hematology And Oncology Graduate School Of Medicine University Of Tokyo

The First Departrnent Of Internal Medicine Kyushu University Fukuoka

1st. Dept. Int. Med., Kyushu University

Dept. Physiol. Anthrop., Kyushu Institute of Design

1st. Dept. of Int. Med., Faculty of Medicine, Kyushu University

Dept. Of Physio[ogical Anthropology Kyushu University Of Design Sciences

The Institute Of Rheological Functions Of Food Co. Ltd.

Dept. Of Physiol. Anthorop. Kyushu Inst. Of Design

Dept. Physiol. Anthrop. Kyushu Institute Of Design