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YOSHIZUMI Asako | 論文著者
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Yoshizumi Asako
Laboratory Of Food Hygienic Chemistry Division Of Food Science And Biotechnology Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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YOSHIZUMI Asako
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University