Morita, Shigeto
Yamashita, Yuki
Fujiki, Masayoshi
Todaka, Rie
Nishikawa, Yuri
Hosoki, Ayaka
Yabe, Chisato
Nakamura, Jun’ichi
Kawamura, Kazuyoshi
Suwastika, I. Nengah
Sato, Masa H.
Masumura, Takehiro
Ogihara, Yasunari
Tanaka, Kunisuke
Satoh, Shigeru
Funding for this research was provided by:
Japan Society for the Promotion of Science (18780078)
The Tojuro Iijima Foundation for Food Science and Technology
Article History
Received: 27 November 2014
Accepted: 12 June 2015
First Online: 1 July 2015