Imaizumi Katsumi | 論文著者

Laboratory of Nutrition Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University

Laboratory of Nutrition Chemistry, Department of Food Science and Technology, Faculty of Agriculture (46-09), Kyushu University

Laboratory of Nutrition Chemistry, Department of Food Science and Technology, Faculty of Agriculture 46-09, Kyushu University

Laboratory of Nutrition Chemistry, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

Laboratory of Nutrition Chemistry, Department of Food Science and Technology, Kyushu University

Laboratory of Nutrition Chemistry, Department of Food Science and Technology, School of Agriculture (46-09), Kyushu University

Laboratory of Nutrition Chemistry, Department of Food Science and Technology, School of Agriculture, Kyushu University

Laboratory of Nutrition Chemistry, Division of Bioresource and Bioenvironmental Sciences, Graduate School, Kyushu University

Laboratory of Nutrition Chemistry, Faculty of Agriculture, Graduate School of Kyushu University

Laboratory of Nutrition Chemistry, Faculty of Agriculture, Graduate School, Kyushu University

Laboratory of Nutrition Chemistry, Faculty of Bioresources and Bioenvironmental Sciences, Kyushu University

Laboratory of Nutrition Chemistry, Kyushu University School of Agriculture

Technical Research Institute, Snow Brand Milk Products Co., Ltd.

The Laboratory of Nutrition Chemistry, Department of Food Science and Technology, Kyushu University School of Agriculture

九州大学 農学研究科栄養化学分野