FUKUNAGA Kenji | 論文著者

Department of Biotechnology, Faculty of Engineering, Kansai University

Department of Chemistry Faculty of Science Hiroshima University

Department Of Life Science And Biotechnology Faculty Of Chemistry Materials And Bioengineering And H

Department Of Life Science And Biotechnology Kansai University

Department of Life Science and Biotechnology, Kansai University

Department Of Public Health Kansai Medical University

Department of Public Health, Kansai Medical University

Faculty Of Chemistry Materials And Bioengineering Kansai University

Faculty of Chemistry, Materials and Bioengineering, Kansai University

Faculty Of Engineering Kansai University

Faculty of Engineering, Kansai University

Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima

Kansai Univ. Osaka Jpn

Lab. Of Food Hygiene Fac. Of Fisheries Hokkaido Univ.

Lab. of Food Hygiene, Fac. of Fisheries, Hokkaido Univ.

Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa

Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa

Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa

Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa

Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa