Yoshimoto, Naoko http://orcid.org/0000-0003-3884-3241
Asano, Takashi http://orcid.org/0000-0003-0104-9941
Kisanuki, Ayuna
Kanno, Chihiro
Asanuma, Machiko
Yamazaki, Mami http://orcid.org/0000-0001-6157-5287
Fujii, Isao http://orcid.org/0000-0003-2331-3651
Saito, Kazuki http://orcid.org/0000-0001-6310-5342
Funding for this research was provided by:
Japan Society for the Promotion of Science (20K07097, 19H05652)
Urakami Foundation for Food and Food Culture Promotion
Keiryokai Research Foundation of Iwate Medical University (Y132)
Article History
Received: 9 April 2022
Accepted: 19 May 2022
First Online: 13 June 2022
Change Date: 15 March 2023
Change Type: Correction
Change Details: A Correction to this paper has been published:
Change Details: https://doi.org/10.1007/s11418-023-01692-z
Declarations
:
: The authors have no competing interests to declare that are relevant to the content of this article.