| Authors: |
Chiang EI; Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China; Innovation and Development Center of Sustainable Agriculture, National Chung Hsing University, Taichung, Taiwan, Republic of China., Syu JN; Biomedical Science Laboratory, Department of Nutrition, China Medical University, Taichung, Taiwan, Republic of China., Hung HC; Department of Internal Medicine, Nantou Hospital, Ministry of Health and Welfare, Nantou City, Taiwan, Republic of China., Rodriguez RL; Department of Molecular and Cellular Biology, University of California, Davis, California, USA., Wang WJ; Department of Biological Science and Technology, China Medical University, Taichung, Taiwan, Republic of China., Chiang ER; Department of Orthopedics and Traumatology, Taipei Veterans General Hospital, Taipei, Taiwan, Republic of China; National Yang Ming Chiao Tung University, School of Medicine, Taipei, Taiwan, Republic of China., Chiu SC; Graduate Institute of Biomedical Sciences, China Medical University, Taichung, Taiwan, Republic of China; Translational Cell Therapy Center, Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China., Chao CY; Department of Food Nutrition and Health Biotechnology, Asia University, Taichung, Taiwan, Republic of China; Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan, Republic of China., Tang FY; Biomedical Science Laboratory, Department of Nutrition, China Medical University, Taichung, Taiwan, Republic of China. Electronic address: vincenttang@mail.cmu.edu.tw. |
