Yoshikawa, Maki
Hosokawa, Masashi
Miyashita, Kazuo
Fujita, Takashi
Nishino, Hoyoku
Hashimoto, Takeshi
Funding for this research was provided by:
Japanese Ministry of Education, Culture, Sports, Science, and Technology (26702029, 18K19762)
TOYO INSTITUTE of FOOD TECHNOLOGY
Article History
Received: 8 November 2019
Accepted: 4 March 2020
First Online: 16 March 2020
Compliance with ethical standards
:
: The authors have no conflicts of interest to declare.