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Authors
Kuramata, Haruki
Hashiba, Miho
Kai, Yuriko
Nishizawa, Kazuhisa
Inoue, Tsuyoshi
Kikuchi-Ueda, Takane
Uetsuki, Manabu
Yamauchi, Kazuya
Fujisawa, Akira
Oshikane, Hiroyuki
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Funding
Funding for this research was provided by:
Japan Society for the Promotion of Science (21H04984, 21H04984, 21H04984, 21H04984, 21H04984)
Teikyo University Frontier Research Promotion Program
Research Grant for Food Culture from Ajinomoto Foundation for Dietary Culture
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Article History
Received: 3 July 2022
Accepted: 30 September 2022
First Online: 11 November 2022
Declarations
:
: Not applicable.
: All authors consented for publication.
: The authors declare no competing interests.
