Yasumoto Kyoden | 論文著者

Department of Agricultural Chemistry, Faculty of Agriclture, Kyoto University

Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University

Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University

Department Of Food And Nutrition Sugiyama Jogakuen University

Department of Food and Nutrition, School of Life Studies, Sugiyama Jogakuen University

Department of Food and Nutrition, Sugiyama Jogakuen University

Department of Food Science & Technology, Faculty of Agriculture, Kyoto University

Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

Department of Food Science and Technology, Faculty of Agriculture Kyoto University

Department of Food Science and Technology, Faculty of Agriculture, Kyoto University

Department of Food Science and Technology, Faculty of Agriculture, Kyoto University|Research Institute for Food Science, Kyoto University

Department of Human Nutrition, School of Life Studies, Sugiyama Jogakuen University

Kyoto University

Laboratory of Food Function, Department of Food and Nutrition, School of Life Studies, Sugiyama Joga

Laboratory of Nutritional Chemistry, Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University

Laboratory of Nutritional Chemistry, Department of Food Science and Technology, Faculty of Agriculture, Kyoto University

Laboratory of Nutritional Chemistry, Faculty of Agriculture, Kyoto University

Research Institute For Food Science Kyoto University

Research Institute for Food Science, Kyoto University

Sugiyama Jogakuen University