Tabata Ken | Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture

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関連著者

Mitsuiki Shinji
Department Of Agricultural Chemistry Kyushu University
OBA Takahiro
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
Kusumoto Kenichi
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
Tabata Ken
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture
Kadokura Toshimori
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
Nakayama Shunichi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
Nakazato Atsumi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
OBA Takahiro
Biotechnology and Food Research Institute
Mitsuiki Shinji
Department Of Applied Chemistry And Biochemistry Kyushu Sangyo University
Nomiyama Shuji
Nakamura Gakuen University Faculty Of Nutritional Sciences
Oba Takahiro
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
NAKAYAMA Shunichi
Department of Fermentation Sciences, Faculty of Applied Biosciences, Tokyo University of Agriculture
Kadokura Toshimori
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture
Nakazato Atsumi
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture
Mitsuiki Shinji
Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kyushu Sangyo University
Kusumoto Kenichi
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
NAKAYAMA Shunichi
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture

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