SHIMAMURA Yuko | 論文著者

Dep. Of Nutrition And Food Sci. Ochanomizu Univ.

Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka

Department of Food and Nutritional Sciences, University of Shizuoka

Department of Food Science and Biotechnology, University of Shizuoka

Department Of Nutrition And Food Science Ochanomizu University

Department of Nutrition and Food Science, Ochanomizu University

Department Of Nutrition And Food Sciences Ochanomizu University

Department of Nutrition and Food Sciences, Ochanomizu University

Laboratory of Food hygiene, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka

Laboratory of Microbiology, Graduate Program in Pharmaceutical and Nutritional Sciences, Integrated Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka

School Of Food And Nutritional Sciences Graduate School Of Nutritional And Environmental Sciences And Global Coe Program University Of Shizuoka

School of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences and Global COE Program, University of Shizuoka

School of Food and Nutritional Sciences, University of Shizuoka