〇Shuang Li¹, Parvin Pegum³, Tatusya Morozumi³, Masayoshi Jyomen⁴, 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 Earth Environmental Sciences, Hokkaido University, 4. Hitachi Chem. Co.)

〇Toshiaki Hattori¹, Toshiki Sugimoto¹, Ryo Kato¹, Kazuaki Sawada¹ (1. Toyohashi University of Technology)

〇Liu Yang¹, GUIZANI MOKHTAR¹, RYUSEI ITO³, NAOYUKI FUNAMIZU⁴, TOSHIKAZU KAWAGUCHI², MASAYOSHI JOHMEN⁵ (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.)