作者单位：Applied Microbiology Division, National Food Research Institute, National Agriculture and Food[1]Department of Food and Health Science, Jissen Women's University, 4-1-1 Osakaue, Hino 191-8510[2]Division of Applied Bioscience, Research Faculty of Agriculture, Hokkaido University, Kita-9 Nisi-9[3]Biomolecular Research Unit, National Institute of Agrobiological Sciences, 2-1-2 Kannondai, Tsukuba[4]
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