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Authors
Maejima, Yuko
Yokota, Shoko
Horita, Shoichiro
Shimomura, Kenju
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Funding
Funding for this research was provided by:
Grant-in-Aid for The SKYLARK Food Science Institute
Japan Society for the Promotion of Science (18K08483, 26461366)
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Article History
Received: 13 November 2019
Accepted: 29 May 2020
First Online: 24 June 2020
Ethics approval and consent to participate
: Not applicable.
: Not applicable.
: The authors declare that they have no competing interests.
