Teshima, Takuya
Yamada, Naohiro
Yokota, Yuko
Sayama, Takashi
Inagaki, Kenji
Koeduka, Takao http://orcid.org/0000-0002-0786-3242
Uefune, Masayoshi
Ishimoto, Masao
Matsui, Kenji http://orcid.org/0000-0002-4875-5176
Funding for this research was provided by:
Japan Society for the Promotion of Science (16H03283, 19H02887)
Tojuro Iijima Foundation for Food Science and Technology
Fuji Foundation for Protein Research