About the Authors
- Masahiro Nakajima
-
Contributed equally to this work with: Masahiro Nakajima, Ryuta Yoshida
* E-mail: m-nakajima@rs.tus.ac.jp
Affiliation Department of Applied Biological Science, Faculty of Science and Technology, Tokyo University of Science, Noda, Chiba, Japan
- Ryuta Yoshida
-
Contributed equally to this work with: Masahiro Nakajima, Ryuta Yoshida
Affiliation Department of Applied Biological Science, Faculty of Science and Technology, Tokyo University of Science, Noda, Chiba, Japan
- Akimasa Miyanaga
-
Affiliation Department of Chemistry, Tokyo Institute of Technology, Meguro-ku, Tokyo, Japan
- Koichi Abe
-
Affiliation Department of Applied Biological Science, Faculty of Science and Technology, Tokyo University of Science, Noda, Chiba, Japan
- Yuta Takahashi
-
Affiliation Graduate School of Science & Technology, Niigata University, Nishi-ku, Niigata, Japan
- Naohisa Sugimoto
-
Affiliation Graduate School of Science & Technology, Niigata University, Nishi-ku, Niigata, Japan
- Hiroyuki Toyoizumi
-
Affiliation Department of Applied Biological Science, Faculty of Science and Technology, Tokyo University of Science, Noda, Chiba, Japan
- Hiroyuki Nakai
-
Affiliation Graduate School of Science & Technology, Niigata University, Nishi-ku, Niigata, Japan
- Motomitsu Kitaoka
-
Affiliation National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, Japan
- Hayao Taguchi
-
Affiliation Department of Applied Biological Science, Faculty of Science and Technology, Tokyo University of Science, Noda, Chiba, Japan
Competing Interests
The authors have declared that no competing interests exist.
Author Contributions
Conceived and designed the experiments: MN H. Taguchi. Performed the experiments: MN RY KA YT NS H. Toyoizumi. Analyzed the data: MN RY AM H. Taguchi. Contributed reagents/materials/analysis tools: MN H. Taguchi. Wrote the paper: MN RY AM HN MK H. Taguchi.