| Authors: |
Lu BT; School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450046, PR China., Liu XN; School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450046, PR China; Institute for Inheritance-Based Innovation of Chinese Medicine, School of Pharmaceutical Sciences, Health Science Center, Shenzhen University, Shenzhen, 518060, PR China., Fang HB; School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450046, PR China; Institute for Inheritance-Based Innovation of Chinese Medicine, School of Pharmaceutical Sciences, Health Science Center, Shenzhen University, Shenzhen, 518060, PR China., Zhu YT; School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450046, PR China., Zheng YZ; School of Food Engineering and Biotechnology, Hanshan Normal University, Guangdong Provincial Key Laboratory of Functional Substances in Medicinal Edible Resources and Healthcare Products, 521041, Chaozhou, PR China., Cheng YX; Institute for Inheritance-Based Innovation of Chinese Medicine, School of Pharmaceutical Sciences, Health Science Center, Shenzhen University, Shenzhen, 518060, PR China., Wang YZ; School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450046, PR China. Electronic address: wangyz@hactcm.edu.cn. |