Nakao, Ryoma http://orcid.org/0000-0002-4802-8518
Senpuku, Hidenobu
Ohnishi, Makoto
Takai, Hideki
Ogata, Yorimasa
Funding for this research was provided by:
the Japan Society for the Promotion of Science KAKENHI (JP26462866)
the Urakami Foundation for Food and Food Culture Promotion (NA)
Yamada Research Grant (0163 and 0186)
Article History
Received: 17 September 2019
Accepted: 10 February 2020
First Online: 28 February 2020
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.