| Authors: |
Masaki S; Department of Fermentation Science and Technology, Graduate School of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo, 156-8502, Japan., Ogaki S; Graduate School of Integrated Science for Life, Hiroshima University, 1-3-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8530, Japan., Kanayama N; Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo, 156-8502, Japan., Hirata A; Graduate School of Integrated Science for Life, Hiroshima University, 1-3-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8530, Japan., Teshima A; Graduate School of Integrated Science for Life, Hiroshima University, 1-3-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8530, Japan., Almabruk KH; Department of Pharmaceutical Sciences, Oregon State University, Corvallis, OR, 97331, 541-737-1000, USA., Osada T; Osada Shouten, 789 Mitsune, Hachijojima, Tokyo, 100-1511, Japan., Unno R; Department of Fermentation Science and Technology, Graduate School of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo, 156-8502, Japan., Ishikawa M; Department of Fermentation Science and Technology, Graduate School of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo, 156-8502, Japan., Mahmud T; Department of Pharmaceutical Sciences, Oregon State University, Corvallis, OR, 97331, 541-737-1000, USA., Arakawa K; Graduate School of Integrated Science for Life, Hiroshima University, 1-3-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8530, Japan., Suzuki T; Department of Fermentation Science and Technology, Graduate School of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo, 156-8502, Japan. ts206188@nodai.ac.jp. |
