Tsuji, Tadataka
Tanaka, Susumu
Kida, Kumiko
Bakhshishayan, Sanam
Kogo, Mikihiko
Yamamoto, Takashi
Funding for this research was provided by:
Japan Society for the Promotion of Science (25293409)
Institute for Food and Health Science, Yazuya Co. Ltd.
Article History
Received: 13 July 2015
Accepted: 9 October 2015
First Online: 17 October 2015