Ozaki, Taro https://orcid.org/0000-0002-4673-4478
Sugiyama, Ryosuke
Shimomura, Morito
Nishimura, Shinichi
Asamizu, Shumpei
Katsuyama, Yohei
Kakeya, Hideaki https://orcid.org/0000-0002-4293-7331
Onaka, Hiroyasu https://orcid.org/0000-0003-4536-1881
Funding for this research was provided by:
Institute for Fermentation, Osaka
Japan Society for the Promotion of Science (KAKENHI grant-in-aid for Young Scientists B (26850044), KAKENHI for Challenging Research (Exploratory, 17K19233), KAKENHI for Scientific Research on Innovative Area (JP16H06444, 17H06400 and 17H06401), JSPS A3 Foresight Program)
RELATED DATA
IDENTIFIERS
PEER REVIEW METHOD
: Single-blind
PUBLICATION HISTORY
: Received 15 November 2018; Accepted 17 December 2018; Accepted Manuscript published 24 December 2018; Advance Article published 10 January 2019; Version of Record published 27 February 2019