Takahashi, Kei http://orcid.org/0000-0002-8731-1623
Kohno, Hiromi
Kanabayashi, Tomomichi
Okuda, Masaki
Funding for this research was provided by:
the Tojuro Iijima memorial foundation for the promotion of food science and technology
a Grant-in-Aid for Young Scientists (26850092)
Article History
Received: 18 December 2018
Accepted: 14 March 2019
First Online: 25 March 2019