スポンサーリンク
Laboratory of Microbiology, Department of Food and Nutritional Sciences, Integrated Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka | 論文著者
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Iwai Katsuki
Laboratory of Microbiology, Department of Food and Nutritional Sciences, Integrated Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka
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Ohashi Norio
Laboratory of Microbiology, Department of Food and Nutritional Sciences, Integrated Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka
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Takada Ayumi
Laboratory of Microbiology, Department of Food and Nutritional Sciences, Integrated Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka
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Wu Dongxing
Laboratory of Microbiology, Department of Food and Nutritional Sciences, Integrated Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka
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Yoshikawa Yuko
Laboratory of Microbiology, Department of Food and Nutritional Sciences, Integrated Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka
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Shimada Masahiko
Laboratory of Microbiology, Department of Food and Nutritional Sciences, Integrated Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka
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Shimamura Yuk
Laboratory of Microbiology, Department of Food and Nutritional Sciences, Integrated Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka
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Takamoto Naoya
Laboratory of Microbiology, Department of Food and Nutritional Sciences, Integrated Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka
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Masuda Shuichi
Laboratory of Microbiology, Department of Food and Nutritional Sciences, Integrated Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka