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Authors
Goto, Ayano
Yoshida, Wataru https://orcid.org/0000-0001-9828-0896
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Funding
Funding for this research was provided by:
The Tojuro Iijima Foundation for Food Science and Technology
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Article History
Received: 28 November 2022
Revised: 2 March 2023
Accepted: 16 March 2023
First Online: 24 March 2023
Declarations
:
: The authors declare no competing interests.
