Kasai, Akihiro
Li, Ying-Chun
Mafie, Eliakunda
Sato, Hiroshi
Funding for this research was provided by:
The Towa Foundation for Food Science and Research (Grant-in-Aid for Scientific Research 2015)
Japanese Society for the Promotion of Science (15K07722)
Article History
Received: 30 November 2015
Accepted: 14 January 2016
First Online: 29 January 2016