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Authors
Kawano-Kawada, Miyuki
Manabe, Kunio
Ichimura, Haruka
Kimura, Takumi
Harada, Yuki
Ikeda, Koichi
Tanaka, Shiho
Kakinuma, Yoshimi
Sekito, Takayuki
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Funding
Funding for this research was provided by:
JSPS KAKENHI (18K05440)
JSPS KAKENHI (15K07396)
JSPS KAKENHI (18K05440)
JSPS KAKENHI (18K05560)
JSPS KAKENHI (18K05560)
JSPS KAKENHI (15K07396)
JSPS KAKENHI (18K05560)
JSPS KAKENHI (15H04486)
JSPS KAKENHI (15K07396)
TOYO INSTITUTE of FOOD TECHNOLOGY
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Article History
Received: 17 July 2019
Accepted: 30 September 2019
First Online: 21 October 2019
Competing interests
: The authors declare no competing interests.
