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Authors
Tsuda, Taro
Sakaguchi, Akari
Nagasawa, Kazue
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Funding
Funding for this research was provided by:
Japan Society for the Promotion of Science (20K06222, 20H00426, 21K19136, 23H02302, 23K18043)
Toyo Institute of Food Technology
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Article History
Received: 30 September 2025
Accepted: 28 January 2026
First Online: 21 February 2026
Declarations
:
: The authors declare no competing interests.
