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Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School, Kyushu University | 論文著者
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Tachibana Hirofumi
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School, Kyushu University
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YAMADA Koji
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School, Kyushu University
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Han Dal-Ho
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School, Kyushu University
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Dal-Ho Han
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School, Kyushu University