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Authors
Kurimoto, Shin-ichiro https://orcid.org/0000-0002-7906-2866
Fujita, Hiroki
Kawaguchi, Satomi
Sasaki, Yu F.
Nakamura, Takanori
Kubota, Takaaki https://orcid.org/0000-0002-3553-5844
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Funding
Funding for this research was provided by:
Japan Society for the Promotion of Science (JP16K18903)
Mishima Kaiun Memorial Foundation
Toyo Institute of Food Technology
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Article History
Received: 5 July 2020
Accepted: 3 August 2020
First Online: 17 August 2020
Compliance with ethical standards
:
: The authors declare that there is no conflict of interest.
