Journal:
Current Nutrition & Food Science
Volume:
20
Page:
250-261
Author(s):
Moe Fujii, Mai Kakimoto, Ikumi Sato, Koki Honma, Sora Kirihara, Hinako Nakayama, Taketo Fukuoka, Satoshi Hirohata, Kazuya Kitamori, Shang Ran, Shusei Yamamoto and Shogo Watanabe*