Takemoto, Yuki
Kishi, Chihiro
Ehira, Hinano
Matsui, Nobutaka
Yamaguchi, Taichi
Yoshioka, Yuri
Matsumura, Shinichi
Moriyama, Tatsuya
Zaima, Nobuhiro
Funding for this research was provided by:
Japan Society for the Promotion of Science (21K19095)
Urakami Foundation for Food and Food Culture Promotion
Article History
Received: 3 February 2022
Accepted: 20 June 2022
First Online: 30 June 2022
Competing interests
: The authors declare no competing interests.