Inoue, Ken
Li, Ying-Chun
Ghosh, Subarna
Yunus, Muchammad
Zhang, Jin-Yong
Sato, Hiroshi http://orcid.org/0000-0002-5230-4677
Funding for this research was provided by:
Guangdong Ocean University (R17022)
Toyo Suisan Foundation (Grant-in-Aid for Food Science and Research 2019)
Goho Life Sciences International Fund (Grant-in-Aid for International Collaboration Research 2019)
Japan Society for the Promotion of Science (18K05995)
Article History
Received: 26 August 2020
Accepted: 25 February 2021
First Online: 12 May 2021
Declarations
:
: The authors declare no competing interests.