Sakai, Haruya
Kato, Eigo
Sakaguchi, Seiho
Setsuda, Aogu
Sato, Hiroshi
Funding for this research was provided by:
The Towa Foundation for Food Science and Research (Scientific Research 2017)
Japan Society for the Promotion of Science (15K07722)
Article History
Received: 23 October 2017
Accepted: 18 January 2018
First Online: 7 February 2018