Koga Tetsuro | 論文著者

Department of Fermentation Technology, Faculty of Engineering, Yamanashi University

Department of Food and Microbiology, School of Medicine, University of Tokushima

Department Of Food Microbiology Tokushima University School Of Medicine

Department of Food Microbiology, School of Medicine, The University of Tokushima

Department of Food Microbiology, School of Medicine, Tokushima University

Department of Food Microbiology, School of Medicine, University of Tokushima

Department of Food Microbiology, Tokushima University School of Medicine

Department of Food Microbiology, Tokushima University, School of Medicine

Department Of Nutrition School Of Medicine University Of Tokushima

Department of Nutrition, School of Medicine, University of Tokushima

Department of Preventive Environment and Nutrition, Institute of Health Biosciences, The University of Tokushima Graduate School

Division Of Preventive Environment And Nutrition Department Of Nutritional Science Graduate School O

Division Of Preventive Environment And Nutrition Department Of Nutritional Science Graduate School O

Division Of Preventive Environment And Nutrition Department Of Nutritional Science Graduate School O

Division Of Preventive Environment And Nutrition Department Of Nutritional Science Graduate School O

Division Of Preventive Environment And Nutrition Department Of Nutritional Science Graduate School O

Division Of Preventive Environment And Nutrition Department Of Nutritional Science Graduate School Of Health Biosdences The University Of Tokushima

Division of Preventive Environment and Nutrition, Department of Nutritional Science, Graduate School of Health Biosdences, The University of Tokushima

Laboratory of Bacteriology, School of Medicine, Ehime University

徳島大学医学部