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Authors
Takizawa, Fumio https://orcid.org/0000-0002-0988-2770
Ito, Fumiya
Ose, Chiaki
Kakita, Koki
Nakazono, Gakuto
Iguchi, Ryuto
Miyawaki, Eiji
Kamimura, Reito
Shimizu, Daisuke
Maeda, Tomoki
Matsui, Hideaki
Suzaki, Hirokazu
Zenimoto, Kei
Ido, Atsushi
Kuroyanagi, Miwa
Hosoi, Masatomi
Matsukawa, Masahito
Yoshiura, Yasutoshi
Hamaguchi, Masami
Ohtani, Maki
Miyadai, Toshiaki
Suetake, Hiroaki
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Funding
Funding for this research was provided by:
JST A-STEP (JPMJTM20DT)
Urakami Foundation for Food and Food Culture Promotion (R04520)
Strategic Research Promotion Grant from Fukui Prefectural University
Step-up Research Support Grant from Fukui Prefectural University
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Article History
Received: 22 July 2025
Accepted: 15 December 2025
First Online: 4 February 2026
Declarations
:
: The authors declare no conflict of interest.
