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Authors
Ishii, Yoshiki
Ogura, Minami
Matsunaga, Taiyo
Narukawa, Masataka
Iwatsuki, Ken
Suzuki, Takuya
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Funding
Funding for this research was provided by:
Japan Society for the Promotion of Science (JP25KJ1880)
Japan Society for the Promotion of Science (JP25K03048)
Tojuro Iijima Foundation for Food Science and Technology
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Article History
Received: 15 January 2026
Accepted: 27 July 2026
First Online: 7 August 2026
Ethics
Competing interests: The authors declare no competing interests.
