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Department of Food Science, Faculty of Living Science, Kyoto Prefectural University | 論文著者
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牧 善輔
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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田代 操
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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HOJO YASUJI
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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MAKI Zensuke
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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TAGUCHI Kuniko
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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OHTSUKI Kozo
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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KAWABATA Makoto
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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TASHIRO Misao
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University