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Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenviromental Science, Graduate School of Kyushu University | 論文著者
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Yonekura Akiyoshi
Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenviromental Science, Graduate School of Kyushu University
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MISHIMA Keiko
Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenviromental Science, Graduate School of Kyushu University