Document is current
Any future updates will be listed below
-
Authors
Iwase, Mari
Yamamoto, Takayuki
Nishimura, Kanako
Takahashi, Haruya
Mohri, Shinsuke
Li, Yongjia
Jheng, Huei‐Fen
Nomura, Wataru
Takahashi, Nobuyuki
Kim, Chu‐Sook
Yu, Rina
Taniguchi, Masahiko
Baba, Kimiye
Murakami, Shigeru
Kawada, Teruo
Goto, Tsuyoshi
-
Funding
Funding for this research was provided by:
Korea Food Research Institute (KFRI E016050001)
Japan Society for the Promotion of Science (JSPS) Grants-in-Aid for Scientific Research (16H02551, 16K07734, 16K14927)
the Korea Food Research Institute (KFRI E016050001)
- License Information
