| Authors: |
Cho SC; Department of Chemistry, National Cheng Kung University, No.1, University Road, Tainan City, 701, Taiwan, ROC; Department of Biological Sciences and Technology, National University of Tainan, 33, Sec. 2, Shu-Lin St., West Central Dist., Tainan City, 700, Taiwan, ROC., Wang YW; Department of Food Safety Hygiene and Risk Management, College of Medicine, National Cheng Kung University, No.1, University Road, Tainan City, 701, Taiwan, ROC., Chu CA; Department of Pathology, National Cheng Kung University Hospital, College of Medicine, National Cheng Kung University, No.1, University Road, Tainan City, 701, Taiwan, ROC., Huang MC; Department of Biological Sciences and Technology, National University of Tainan, 33, Sec. 2, Shu-Lin St., West Central Dist., Tainan City, 700, Taiwan, ROC., Pangging M; Research School of Biology, Australian National University, Canberra, ACT, 2601, Australia., Lee CT; Department of Pathology, National Cheng Kung University Hospital, College of Medicine, National Cheng Kung University, No.1, University Road, Tainan City, 701, Taiwan, ROC. Electronic address: lcta@mail.ncku.edu.tw. |
