Hayakawa, Hajime
Motoyama, Kento
Sobue, Fumiaki
Ito, Tomokazu
Kawaide, Hiroshi
Yoshimura, Tohru
Hemmi, Hisashi https://orcid.org/0000-0002-9538-809X
Funding for this research was provided by:
MEXT | Japan Society for the Promotion of Science (26660066)
MEXT | Japan Society for the Promotion of Science (16K14882)
MEXT | Japan Society for the Promotion of Science (17H05437)
Takeda Science Foundation (na)
Institute for Fermentation, Osaka (G-2018-2-012)
Publication History
Published: 2018-09-17