| Authors: |
Suganami M; Faculty of Food and Agricultural Sciences, Institute of Fermentation Sciences, Fukushima University, Fukushima, 960-1296, Japan. Electronic address: mao.suganami@agri.fukushima-u.ac.jp., Kojima S; Graduate School of Agricultural Science, Tohoku University, Sendai, 980-8572, Japan., Kamakura M; Ehime Prefectural Saijo Agricultural High School, Saijo, 793-0035, Japan., Shiraishi M; Ehime Prefectural Saijo Agricultural High School, Saijo, 793-0035, Japan., Beppu K; Ehime Prefectural Saijo Agricultural High School, Saijo, 793-0035, Japan., Yoshida H; Faculty of Food and Agricultural Sciences, Institute of Fermentation Sciences, Fukushima University, Fukushima, 960-1296, Japan., Nihei N; Faculty of Food and Agricultural Sciences, Institute of Fermentation Sciences, Fukushima University, Fukushima, 960-1296, Japan; Faculty of Food and Agricultural Sciences, Fukushima University, Fukushima, 960-1296, Japan., Takahashi H; Faculty of Food and Agricultural Sciences, Institute of Fermentation Sciences, Fukushima University, Fukushima, 960-1296, Japan; Faculty of Food and Agricultural Sciences, Fukushima University, Fukushima, 960-1296, Japan., Waki T; Graduate School of Engineering, Tohoku University, Sendai, 980-8579, Japan., Nakayama T; Graduate School of Engineering, Tohoku University, Sendai, 980-8579, Japan., Hayashi M; Graduate School of Life Sciences, Tohoku University, Sendai, 980-8577, Japan., Masuko-Suzuki H; Graduate School of Life Sciences, Tohoku University, Sendai, 980-8577, Japan., Sato M; Graduate School of Agricultural Science, Tohoku University, Sendai, 980-8572, Japan., Yoshida K; Faculty of Food and Health Sciences, Aichi Shukutoku University, Katahira, Nagakute, 480-1197, Japan., Masumoto S; Faculty of Food and Agricultural Sciences, Institute of Fermentation Sciences, Fukushima University, Fukushima, 960-1296, Japan; Faculty of Food and Agricultural Sciences, Fukushima University, Fukushima, 960-1296, Japan., Matsuda T; Faculty of Food and Agricultural Sciences, Institute of Fermentation Sciences, Fukushima University, Fukushima, 960-1296, Japan; Faculty of Food and Agricultural Sciences, Fukushima University, Fukushima, 960-1296, Japan., Watanabe M; Graduate School of Life Sciences, Tohoku University, Sendai, 980-8577, Japan. Electronic address: nabe@ige.tohoku.ac.jp., Matsuoka M; Faculty of Food and Agricultural Sciences, Institute of Fermentation Sciences, Fukushima University, Fukushima, 960-1296, Japan. Electronic address: matsuoka@agri.fukushima-u.ac.jp. |
