Matsumoto, Takuya http://orcid.org/0000-0001-6940-2532
Kitajima, Saemi
Yamamoto, Chisato
Aoyagi, Mitsuru
Mitoma, Yoshiharu
Harada, Hiroyuki
Nagashima, Yuji
Funding for this research was provided by:
Towa Foundation for Food Science and Research
Japan Society for the Promotion of Science (15H04550)
Article History
Received: 10 April 2020
Accepted: 10 July 2020
First Online: 9 August 2020