Gao, Wei
Kanahara, Yoko
Tatsuno, Ryohei
Soyano, Kiyoshi
Nishihara, Gregory N.
Urata, Chisato
Takatani, Tomohiro
Arakawa, Osamu http://orcid.org/0000-0003-1556-6405
Funding for this research was provided by:
Japan Society for the Promotion of Science (15H04551)
Ministry of Health, Labour and Welfare (H27-food-general-009)
Article History
Received: 26 February 2018
Accepted: 23 April 2018
First Online: 9 May 2018