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Authors
Sakudo, Akikazu
Imanishi, Yuichiro
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Funding
Funding for this research was provided by:
a Grant-in-Aid for the Promotion of Basic Research Activities for Innovative Biosciences from the Bio-oriented Technology Research Advancement Institution (BRAIN)
a Grant-in-Aid from the Science and Technology Research Promotion Program for Agriculture, Forestry, Fisheries and Food Industry
a Grant-in-Aid from Amano Institute of Technology
a Grant-in-Aid from Uruma Academic Research Fund
a Grant-in-Aid for Scientific Research from the Japan Society for the Promotion of Science (22110514, 24110717, 16K04997)
a Grant-in-Aid from the Tojuro Iijima Foundation for Food Science and Technology
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