Funding for this research was provided by:
Toyo Institute of Food Technology Research Grant (2014)
Satake Foundation Research Grant (2019)
Article History
Received: 18 January 2021
Accepted: 19 February 2022
First Online: 19 March 2022
Declarations
:
: Kiyoshi Kawai (the corresponding author) has carried out collaborative research with San-ei Sucrochemical Co., Ltd. (Aichi, Japan). The collaborative research was on a subject completely different from that of the present study. San-ei Sucrochemical Co., Ltd. had no part in the interpretation of data, writing, and publication of this study.