| Authors: |
Aikawa Y; Department of Food and Nutrition, Tsu City College, 157 Isshinden-nakano, Tsu, Mie, 514-0112, Japan. aikawa@tsu-cc.ac.jp., Wakasugi Y; Faculty of Health Sciences, Suzuka University of Medical Sciences, 1001-1 Kishioka, Suzuka, Mie, 510-0293, Japan., Kioka K; Graduate School of Comprehensive Human Sciences, Doctoral Program in Physical Education, Health and Sport Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8574, Japan., Sato T; Department of Medical Biochemistry, Faculty of Life Sciences, Kumamoto University, 1-1-1 Honjo, Chuo-ku, Kumamoto, Kumamoto, 860-8556, Japan., Yamashita T; Faculty of Health Sciences, Suzuka University of Medical Sciences, 1001-1 Kishioka, Suzuka, Mie, 510-0293, Japan., Sunayama M; Graduate School of Comprehensive Human Sciences, Doctoral Program in Public Health, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8574, Japan., Ohtsuki M; Faculty of Health Sciences, Suzuka University of Medical Sciences, 1001-1 Kishioka, Suzuka, Mie, 510-0293, Japan., Hattori S; Nutraceuticals Division R&D Headquarters Nutraceuticals Research Institute, Otsuka Pharmaceutical Co., Ltd., 5006-5 Aza Higashiyama, Omagari, Yoshinogari, Kanzaki, Saga, 842-0195, Japan. |
