Sato, Hitomi
Wada, Hirotaka
Matsumoto, Hideki
Takagiwa, Mutsumi
Goto, Tazuko K.
Funding for this research was provided by:
Japan Society for the Promotion of Science (JP17H04423)
Society for Research on Umami Taste
Ministry of Education, Culture, Sports, Science and Technology
Article History
Received: 25 February 2021
Accepted: 21 April 2022
First Online: 9 May 2022
Competing interests
: The authors declare no competing interests.