| Authors: |
Akabane T; Graduate School of Life Sciences, Toyo University, 48-1 Oka, Asaka, Saitama, 351-8510, Japan., Kawawa S; Graduate School of Life Sciences, Toyo University, 48-1 Oka, Asaka, Saitama, 351-8510, Japan., Noguchi M; Graduate School of Life Sciences, Toyo University, 48-1 Oka, Asaka, Saitama, 351-8510, Japan., Horiguchi G; School of Life Sciences, Tokyo University of Pharmacy and Life Sciences, 1432-1 Horinouchi, Hachioji, Tokyo, 192-0392, Japan., Katoh E; Department of Food and Nutritional Sciences, Toyo University, 48-1 Oka, Asaka, Saitama, 351-8510, Japan., Ishimaru K; Institute of Crop Science, National Agriculture and Food Research Organization, 2-1-2 Kannondai, Tsukuba, Ibaraki, 305-8518, Japan., Hirotsu N; Graduate School of Life Sciences, Toyo University, 48-1 Oka, Asaka, Saitama, 351-8510, Japan. Electronic address: hirotsu@toyo.jp. |