〇Shenxing Wang¹, Guizani Mokthar¹, Ryusei Ito³, Naoyuki Funamizu⁴, Masayosi Johmen⁵, Toshikazu Kawaguchi^1,2 (1. Graduate School of Global Food Resources, Hokkaido University, 2. Global Institution for Collaborative Research and Education, Hokkaido University, 3. Faculty of Engineering, Hokkaido University, 4. Muroran Institute of Technology, 5. Hitachi Chem. Co.)

〇Kazuma Ogura¹, Takeshi Kondo¹, Toshifumi Tojo¹, Makoto Yuasa¹ (1. Tokyo University of Science)

〇Kumi Y. Inoue¹, Tsubasa Miura¹, Tomokazu Matsue¹ (1. Tohokun University)