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Authors
Takegawa, Ruka
Kono, Nobuaki
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Funding
Funding for this research was provided by:
the SFC Education Promotion Foundation Fall 2024 Incentives to Study and Conduct Research program
Tsuruoka City
Yamagata Prefecture
Japan Society for the Promotion of Science (24K21257)
New Energy and Industrial Technology Development Organization (JPNP20004)
Tsuruoka Gastronomic Innovation Project
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Article History
Received: 13 October 2025
Accepted: 22 March 2026
First Online: 14 May 2026
Competing interests
: The authors declare no competing interests.
