About the Authors
- Naoto Kudo
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Affiliation Department of Bio-science and Engineering, Shibaura Institute of Technology, 307 Fukasaku, Munumaku, Saitama, 337–8570, Japan
- Yasunori Arai
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Affiliation Department of Bio-science and Engineering, Shibaura Institute of Technology, 307 Fukasaku, Munumaku, Saitama, 337–8570, Japan
- Yoshitomo Suhara
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Affiliation Department of Bio-science and Engineering, Shibaura Institute of Technology, 307 Fukasaku, Munumaku, Saitama, 337–8570, Japan
- Takeshi Ishii
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Affiliation Department of Food and Nutritional Sciences, University of Shizuoka, Suruga-ku, Shizuoka 422–8526, Japan
- Tsutomu Nakayama
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Affiliation School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashinoshi, Tokyo, 180–8602, Japan
- Naomi Osakabe
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* E-mail: nao-osa@sic.shibaura-it.ac.jp
Affiliation Department of Bio-science and Engineering, Shibaura Institute of Technology, 307 Fukasaku, Munumaku, Saitama, 337–8570, Japan
Competing Interests
The authors have declared that no competing interests exist.
Author Contributions
Conceived and designed the experiments: NO NK TI TN YS. Performed the experiments: NK YA YS. Analyzed the data: NK YA YS. Wrote the paper: NO.