| Authors: |
Tan YQ; Guangdong Provincial/Zhuhai Key Laboratory of IRADS & Programme of Food Science and Techonology, Beijing Normal-Hong Kong Baptist University, Zhuhai 519087, China., Shih CL; Clinical Research Center, Ditmanson Medical Foundation Chia-Yi Christian Hospital, Chia-Yi City 60002, Taiwan., Chen YC; Master Degree Program in Toxicology, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807378, Taiwan., Lee SH; School of Medicine, College of Medicine, National Sun Yat-sen University, Kaohsiung 804201, Taiwan; Institute of Biopharmaceutical Sciences, College of Medicine, National Sun Yat-sen University, Kaohsiung 804201, Taiwan., Yang JR; Master Degree Program in Toxicology, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807378, Taiwan; Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704302, Taiwan., Kuo CY; Institute of Oral Medicine and Materials, College of Medicine, Tzu Chi University, Hualien 97004, Taiwan., Chiou YS; Master Degree Program in Toxicology, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807378, Taiwan. Electronic address: chiouyishiou@kmu.edu.tw. |
