Hasegawa, Yoko
Tachibana, Yoshihisa
Ono, Takahiro
Kishimoto, Hiromitsu
Funding for this research was provided by:
KAKENHI (2546304)
KAKENHI (16K11640)
KAKENHI (24120522)
Society for Research on Umami Taste
Foundation for Total Health Promotion
Lotte Research Promotion Grant