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Authors
Goto, Tazuko K.
Yeung, Andy Wai Kan
Tanabe, Hiroki C.
Ito, Yuki
Jung, Han-Sung
Ninomiya, Yuzo
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Chapter History
First Online: 20 February 2024
Conflict of Interest
: Mitsubishi Shoji Foodtech Co., Ltd. partly supported the study financially; they did not have any influence over the study conception, design or interpretation, or the decision to publish the data. Yuki Ito is employed by Mitsubishi Shoji Foodtech Co., Ltd. The authors have no patent or stock ownership nor do they have any membership of a company board of directors, membership of an advisory board or committee for a company, or consultancy for or receipt of speaker’s fees from a company which would affect this research or publication. All materials used in this study were commercially available.
: This work was supported by a General Research Fund grant from the Research Grants Council of Hong Kong [Code: HKU 766212 M], a grant from the Seed Funding Programme for Basic Research from The University of Hong Kong [Code: 201103159003], and a research grant from Mitsubishi Shoji Foodtech Co., Ltd. to T.K.G.
: In this chapter, a paper, DOI;10.1093/chemse/bjw066 is reproduced with permission by Oxford University Press. License No. 5505180007666. License Date: March 10, 2023.
