*Yan Zhu¹, Jun'ichi Kashiwagi⁴, Hiroshi Uchibayashi¹, Takuro Shinano², Hayato Maruyama², Takuhei Yamasaki³, Taku Nishimura³, Shoichiro Hamamoto² (1.Graduate School of Agriculture, Hokkaido University, 2.Reserach Faculty of Agriculture, Hokkaido University, 3.Graduate School of Agricultural and Life Sciences, The University of Tokyo, 4.Graduate School of Global Food Resources, Hokkaido University)

*Tatsuya Kobayakawa¹, Keisuke Ono³, Takeshi Tokida³, Takuhei Yamasaki¹, Shoichiro Hamamoto², Taku Nishimura¹ (1.Graduate School, The University of Tokyo., 2.Research Faculty of Agriculture, Hokkaido University, Japan., 3.Institute for Agro-Environmental Sciences, National Agriculture and Food Research Organization)

*Yang Zhou¹, Hamamoto shouichi³, Yamasaki Takuhei¹, Takemura Takato², Nishimura Taku¹ (1.Deptartment of Biological and Environmental Engineering, Graduate School of Agricultural and Life Sciences, University of Tokyo, 2.Department of Earth and Environmental Sciences, College of Humanities and Sciences, Nihon University, 3.Research Faculty of Agriculture, Hokkaido university)

*Kensuke Koike¹, Taku Nishimura¹, Shoichiro Hamamoto², Takuhei Yamasaki¹ (1.Deptartment of Biological and Environmental Engineering, Graduate School of Agricultural and Life Sciences, University of Tokyo, 2.Research Faculty of Agriculture, University of Hokkaido)

*DINGWEN CUI¹, Shoichiro Hamamoto², Takuhei Yamasaki¹, Taku Nishimura¹ (1.Deptartment of Biological and Environmental Engineering, Graduate School of Agricultural and Life Sciences, University of Tokyo, 2.Research Faculty of Agriculture Laboratory of Soil Conservation, Hokkaido University)