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Autor:
Wang SX; School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400044, China., Ma RR; School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400044, China., Mazzu YZ; Department of Medicine, Memorial Sloan Kettering Cancer Center, New York 10021, USA., Zhang JW; School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400044, China., Li W; School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400044, China., Tan L; School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400044, China., Zhou LD; Basic Medical College, Chongqing Medical University, Chongqing 400016, China. Electronic address: 102501@cqmu.edu.cn., Xia ZN; School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400044, China., Zhang QH; School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400044, China; Department of Medicine, Memorial Sloan Kettering Cancer Center, New York 10021, USA. Electronic address: qhzhang@cqu.edu.cn., Yuan CS; Tang Center for Herbal Medicine Research and Department of Anesthesia & Critical Care, University of Chicago, Chicago, IL 60637, USA.
Publikováno v:
Food chemistry [Food Chem] 2020 Oct 01; Vol. 326, pp. 126969. Date of Electronic Publication: 2020 May 05.