Yabuki, Yui
Ohashi, Miwa
Imagawa, Fumi
Ishiyama, Keiki
Beier, Marcel Pascal
Konishi, Noriyuki
Umetsu-Ohashi, Toshiko
Hayakawa, Toshihiko
Yamaya, Tomoyuki
Kojima, Soichi http://orcid.org/0000-0002-4260-8394
Funding for this research was provided by:
Ministry of Education, Culture, Sports, Science, and Technology (22119003, 26450073)
Tojuro Iijima Foundation for Food Science and Technology (H27_19)