*Hiyori Takada1, Miki Nakamura2,3, Aki Shirahata1, Atsushi Yoshida1, Akinori Yaegashi1,4
(1. Department of Health and Nutrition, Faculty of Human Science, Hokkaido Bunkyo University, 2. Graduate school of Health and Nutrition Science, Hokkaido Bunkyo University, 3. Sapporo University of Health Sciences, 4. Graduate School of Medicine, Hokkaido University)
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