| Authors: |
Akazawa H; Graduate School of Human Life and Ecology, Osaka Metropolitan University, Osaka, Japan. Email: hazuki.akazawa@nissin.com.; NISSIN Global Food Safety Institute, NISSIN FOODS HOLDINGS CO., LTD, Tokyo, Japan.; National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan., Arai Y; Department of Nutrition, Chiba Prefectural University of Health Sciences, Chiba, Japan., Koyama T; National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan., Sakai A; Graduate School of Human Life and Ecology, Osaka Metropolitan University, Osaka, Japan., Okada C; National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan., Tousen Y; National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan., Takebayashi J; National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan., Takimoto H; National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan., Yoshita K; Graduate School of Human Life and Ecology, Osaka Metropolitan University, Osaka, Japan. |
