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Authors
Furuhashi, Mai
Morimoto, Yuya https://orcid.org/0000-0003-4742-8226
Shima, Ai
Nakamura, Futoshi
Ishikawa, Hiroshi
Takeuchi, Shoji https://orcid.org/0000-0001-6946-0409
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Funding
Funding for this research was provided by:
MEXT | Japan Science and Technology Agency (JPMJMI18CE)
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Article History
Received: 3 August 2020
Accepted: 21 January 2021
First Online: 2 March 2021
Competing interests
: This study was partly conducted with funding from Nissin Foods Holdings Co., Ltd.
