| Authors: |
Minami Y; Graduate School of Health Sciences, Hokkaido University, Kita-ku, Sapporo, Japan., B Gowda SGB; Faculty of Health Sciences, Hokkaido University, Kita-ku, Sapporo, Japan; Graduate School of Global Food Resources, Hokkaido University, Kita-Ku, Sapporo, Japan., Shibata K; Graduate School of Medicine, Gastroenterological Surgery 1, Hokkaido University, Kita-ku, Sapporo, Japan., Sakamoto S; Graduate School of Medicine, Gastroenterological Surgery 1, Hokkaido University, Kita-ku, Sapporo, Japan., Gowda D; Faculty of Health Sciences, Hokkaido University, Kita-ku, Sapporo, Japan., Shimamura T; Division of Organ Transplantation, Hokkaido University Hospital, Kita-ku, Sapporo, Japan., Taketomi A; Graduate School of Medicine, Gastroenterological Surgery 1, Hokkaido University, Kita-ku, Sapporo, Japan., Chiba H; Department of Nutrition, Sapporo University of Health Sciences, Higashi-ku, Sapporo, Japan., Fukai M; Graduate School of Medicine, Gastroenterological Surgery 1, Hokkaido University, Kita-ku, Sapporo, Japan; Graduate School of Well-being, Department of Food Environment, Fuji Women's University, Ishikari, Japan. Electronic address: db7mfki@gmail.com., Hui SP; Faculty of Health Sciences, Hokkaido University, Kita-ku, Sapporo, Japan. Electronic address: keino@hs.hokudai.ac.jp. |
