Haruka Kurishita1, Hitomi Yoshida2, Namika Yamaji1, Naoko Okumura2, Asuka Kirimura1, Satoru Matsuda2* and Hiroshi Ueno1
1Department of Food Science and Nutrition, Nara Women's University, Nara 630-8506, Japan.
2Department of Environmental Health Science, Nara Women's University, Nara 630-8506, Japan.
