Chi-I Chang1,2, Cheng-Chi Chen3, Sheng-Yang Wang4,5, Jih-Jung Chen6,7, Chiy-Rong Chen8, Che-Yi Chao9,10, Yi-Fang Tsai11, ○Yueh-Hsiung Kuo11,12,13
(1. Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 912, Taiwan, 2. Research Center for Active Natural Products Development, National Pingtung University of Science and Technology, Pingtung 912, Taiwan, 3. Department of Chemistry, National Taiwan University, Taipei 106, Taiwan, 4. Department of Forestry, National Chung-Hsing University, Taichung 402, Taiwan, 5. Agricultural Biotechnology Research Center, Academia Sinica, Taipei 115, Taiwan, 6. Faculty of Pharmacy, School of Pharmaceutical Sciences, National Yang-Ming University, Taipei 112, Taiwan, 7. Department of Medical Research, China Medical University Hospital, Taichung 404, Taiwan, 8. Department of Life Science, National Taitung University, Taitung 950, Taiwan, 9. Department of Food Nutrition and Health Biotechnology, Asia University, Taichung, Taiwan, 10. Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 404, Taiwan, 11. Department of Chinese Pharmaceutical Sciences and Chinese Medicine Resources, China Medical University, Taichung 404, Taiwan, 12. Department of Biotechnology, Asia University, Taichung 413, Taiwan, 13. Chinese Medicine Research Center, China Medical University, Taichung 404, Taiwan)
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