Chemical Constituents and Bioactive Principles from the Mexican Truffle and Fermented Products of the Derived Fungus Ustilago maydis MZ496986

Author:

Wu Ho-Cheng12ORCID,His Hsiao-Yang3,Hsiao George4,Yen Chia-Hung5ORCID,Leu Jyh-Yih6,Wu Chin-Chung5,Chang Szu-Hsing7,Huang Shu-Jung3,Lee Tzong-Huei3ORCID

Affiliation:

1. Graduate Institute of Pharmacognosy, College of Pharmacy, Taipei Medical University, Taipei 110, R.O.C.

2. Ph.D. Program in Clinical Drug Development of Herbal Medicine, College of Pharmacy, Taipei Medical University, Taipei 110, R.O.C.

3. Institute of Fisheries Science, National Taiwan University, Taipei 106, R.O.C.

4. Graduate Institute of Medical Sciences and Department of Pharmacology, School of Medicine, College of Medicine, Taipei 110, R.O.C.

5. Graduate Institute of Natural Products, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, R.O.C.

6. Department of Life Science, College of Science and Engineering, Fu Jen Catholic University, New Taipei City 242, R.O.C.

7. Graduate Institute of Applied Science and Engineering, College of Science and Engineering, Fu-jen Catholic University, New Taipei 242, R.O.C.

Funder

Taipei Medical University

Ministry of Science and Technology, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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