Teruyuki Noma
Teruyuki Noma
1Division of Research and Development, Food Science Research Laboratories, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862 Japan
2Graduate School of Health and Sports Science, Juntendo University, Chiba, Japan
3Graduate School of Medicine, Juntendo University, Tokyo, Japan
1,2,3,
Satoshi Takasugi
Satoshi Takasugi
1Division of Research and Development, Food Science Research Laboratories, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862 Japan
1,✉,
Miho Shioyama
Miho Shioyama
1Division of Research and Development, Food Science Research Laboratories, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862 Japan
1,
Taketo Yamaji
Taketo Yamaji
1Division of Research and Development, Food Science Research Laboratories, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862 Japan
1,
Hiroyuki Itou
Hiroyuki Itou
1Division of Research and Development, Food Science Research Laboratories, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862 Japan
1,
Yoshio Suzuki
Yoshio Suzuki
2Graduate School of Health and Sports Science, Juntendo University, Chiba, Japan
2,
Keishoku Sakuraba
Keishoku Sakuraba
2Graduate School of Health and Sports Science, Juntendo University, Chiba, Japan
3Graduate School of Medicine, Juntendo University, Tokyo, Japan
2,3,
Keisuke Sawaki
Keisuke Sawaki
2Graduate School of Health and Sports Science, Juntendo University, Chiba, Japan
2
1Division of Research and Development, Food Science Research Laboratories, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862 Japan
2Graduate School of Health and Sports Science, Juntendo University, Chiba, Japan
3Graduate School of Medicine, Juntendo University, Tokyo, Japan
Received 2017 Oct 2; Accepted 2017 Oct 6; Collection date 2017.
© The Author(s). 2017
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