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Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Kyushu University | 論文著者
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Sunada Yousuke
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Kyushu University
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Wakizono Yoko
Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Kyushu University