YABUTA Goro | 論文著者

Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo

Department of Agricultural Chemistry, The University of Tokyo

Department of Agricultural Chemistry, University of Tokyo

Department of Agriculture, Tokyo University of Agriculture

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agriculture

Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture

Department of Fermentation Science, Faculty of Applied Biological Science Tokyo University of Agriculture

Department of Fermentation Science, Faculty of Applied Biological Science, Tokyo University of Agric