作者：Sadakiyo Tsuyoshi; Ishida Yuki; Inoue Shin ichiro; Taniguchi Yoshifumi; Sakurai Takeo; Takagaki Ryodai; Kurose Mayumi; Mori Tetsuya; Yasuda Yamashita Akiko; Mitsuzumi Hitoshi; Kubota Michio; Watanabe Hikaru; Fukuda Shigeharu
来源：Food and Nutrition Research, 2017, 61(1): 1325306.
DOI：10.1080/16546628.2017.1325306
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