AIDA KÔ | 論文著者

Department of Food and Nutrition , Ochanomizu University

Department of Nutrition and Food Science, Ochanomizu University

Division of Physiology, the Institute of Applied Microbiology, Uiversity of Tokyo

Division of Physiology, the Institute of Applied Microbiology, University of Tokyo

Institute of Applied Microbiology, The University of Tokyo

Institute of Applied Microbiology, Univ.

Institute of Applied Microbiology, University of Tokyo

The Institute of Applied Micrchiology, University of Tokyo

The Institute of Applied Microbiology and Research Laboratory of Sanraku Distillers' Co.

The Institute of Applied Microbiology The University of Tokyo

The Institute of Applied Microbiology, and Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo

The Institute of Applied Microbiology, The University of Tokyo

The Institute of Applied Microbiology, The Universiy of Tokyo

The Institute of Applied Microbiology, University of Tokyo

The Institute of Applied Microbiology, University of Tokyo.

The Instiute of Applied Microbiology, University of Tokyo