Omori, Hikaru
Kawabata, Yuko
Yoshida, Yuta
Nagamoto, Yutaro
Kawabata, Fuminori
Nishimura, Shotaro
Tabata, Shoji
Funding for this research was provided by:
Japan Society for the Promotion of Science (#26850207 and #21H02338)
Kyushu University Interdisciplinary Programs in Education and Projects in Research Development (#26703)
Nippon Pure Food, Inc.
Article History
Received: 7 September 2021
Accepted: 17 October 2022
First Online: 22 October 2022
Competing interests
: The authors declare no competing interests.