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Authors
Nakata, Shota
Murata, Kousaku
Hashimoto, Wataru
Kawai, Shigeyuki
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Funding
Funding for this research was provided by:
MEXT | Japan Society for the Promotion of Science (JP19K05796)
Towa Foundation for Food Science & Research
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Article History
Received: 4 December 2018
Accepted: 1 November 2019
First Online: 20 November 2019
Competing interests
: The authors declare no competing interests.
