Tahoun, Amin
Masutani, Hisayoshi
El-Sharkawy, Hanem
Gillespie, Trudi
Honda, Ryo P.
Kuwata, Kazuo
Inagaki, Mizuho
Yabe, Tomio
Nomura, Izumi
Suzuki, Tohru
Funding for this research was provided by:
JSPS KAKENHI Grant Number (JP25292048)
JSPS KAKENHI Grant Number (JP16H04896)
The Skylark Food Science Institute