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Authors
Takahama, Umeo https://orcid.org/0000-0001-5218-7901
Hirota, Sachiko
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Funding
Funding for this research was provided by:
Sanyo-Gakuen (2019)
Tojuro Iijima Foundation for Food Science and Technology (2019)
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Article History
Received: 5 April 2022
Accepted: 26 July 2022
First Online: 2 August 2022
Competing interests
: The authors declare no competing interests.
