Yoshizumi Asako | 論文著者

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

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