Uemura, Mayu
Hayashi, Fumikazu
Ishioka, Ken
Ihara, Kunio
Yasuda, Kazushi
Okazaki, Kanako
Omata, Junichi
Suzutani, Tatsuo
Hirakawa, Yoshihisa
Chiang, Chifa
Aoyama, Atsuko
Ohira, Tetsuya
Funding for this research was provided by:
THE SKYLARK FOOD SCIENCE INSTITUTE
Fostering Research Fund at Fukushima Medical University
Article History
Received: 21 July 2018
Accepted: 1 December 2018
First Online: 6 December 2018
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.