Sekiya, Mariko
Setsuda, Aogu
Sato, Hiroshi
Song, Kicheon
Han, Jung-Kyun
Kim, Gyeong-Ju
Yeo, In Kyu
Funding for this research was provided by:
Towa Foundation for Food Science and Research (Grant-in-Aid for Scientific Research 2015)
Heiwa Nakajima Foundation (Grant-in-Aid for International Collaboration Research in Asia 2016)
Japan Society for the Promotion of Science (15K07722)
Article History
Received: 26 May 2016
Accepted: 13 July 2016
First Online: 10 August 2016