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Co-authors
- Yuya TachibanaGunma UniversityVerified email at gunma-u.ac.jp
- Iwata Tadahisa東京大学Verified email at g.ecc.u-tokyo.ac.jp
- Miwa SUZUKIAssistant Professor of Gunma University Center for Food Science and WellnessVerified email at gunma-u.ac.jp
- Takeshi OhuraMeijo UniversityVerified email at meijo-u.ac.jp
- Wen-Chuan, HsiehProfessor of I-SHOU UniversityVerified email at isu.edu.tw
- Taizo KabeThe University of Tokyo, Assistant professorVerified email at g.ecc.u-tokyo.ac.jp
- Takeharu TsugeTokyo Institute of TechnologyVerified email at m.titech.ac.jp
- Masao Tamada量子科学技術研究開発機構 高崎量子応用研究所Verified email at qst.go.jp
- Kumar SudeshProfessor of Applied Microbiology, Universiti Sains MalaysiaVerified email at usm.my
- Bo ZhuShanghai University, Shanghai, ChinaVerified email at shu.edu.cn
- Daisuke IshiiTokyo University of AgricultureVerified email at nodai.ac.jp
- Naoki AsakawaMolecular Science Division, Faculty of Science and Technology, Gunma UniversityVerified email at gunma-u.ac.jp
- Keiji NumataKyoto UniversityVerified email at kyoto-u.ac.jp
- Jen Ming YangProfessor of Department of Chemical and Materials Engineering, Chang Gung UniversityVerified email at mail.cgu.edu.tw
- Ligang FengYangzhou UniversityVerified email at yzu.edu.cn
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Ken-ichi Kasuya
Division of Molecular Science, Faculty of Science and Technology, Gunma University
Verified email at gunma-u.ac.jp - Homepage