Author:
Kim Young-Il,Hirai Shizuka,Takahashi Haruya,Goto Tsuyoshi,Ohyane Chie,Tsugane Taneaki,Konishi Chiaki,Fujii Takashi,Inai Shuji,Iijima Yoko,Aoki Koh,Shibata Daisuke,Takahashi Nobuyuki,Kawada Teruo
Funder
Department of Internal Medicine, Keio University School of Medicine, Tokyo, Japan
Kyoto University, Kyoto, Japan
Division of Food Function and Chemistry, Research Institute for Production Development, Kyoto, Japan
Primetech Corp., Tokyo, Japan
Research and Development Program for New Bio-industry Initiatives, Japan
Ministry of Education, Culture, Sports, Science and Technology of Japan
Subject
Food Science,Biotechnology