Kasai, Akihiro
Setsuda, Aogu
Sato, Hiroshi
Funding for this research was provided by:
The Towa Foundation (Grant-in-Aid for Scientific Research 2015 for Food Science and Research)
The Heiwa Nakajima Foundation (Grant-in-Aid for International Collaboration Research in Asia 2016)
Japan Society for the Promotion of Science (15K07722)
Article History
Received: 14 October 2016
Accepted: 11 November 2016
First Online: 7 December 2016