*Ryuichiro Ito1, Fakfan Luangapai3,4, Masanari Usami1, Sota Hori1, Nakako Katsuno2, Iwamoto Satoshi2,3
(1. Graduate School of Natural Science and Technology, 2. Faculty of Applied Biological Sciences, 3. Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 4. Department of Food Technology, Faculty of Science, Chulalongkorn University)
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