Sakai, Haruya
Kawai, Takao
Zhang, Jinyong
Sato, Hiroshi
Funding for this research was provided by:
The Towa Foundation for Food Science and Research (Grant-in-Aid for Scientific Research 2017)
The Heiwa Nakajima Foundation (Grant-in-Aid for International Collaboration Research in Asia 2016)
Japan Society for the Promotion of Science (KAKENHI grant 15K07722, KAKENHI GRANT 18K05995)
Article History
Received: 31 May 2018
Accepted: 12 November 2018
First Online: 18 December 2018