| Institution: | 1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China;1. Department of Plastic and Reconstructive Surgery and Craniofacial Research Center, Chang Gung Memorial Hospital, Kwei-San, Taoyuan, 33305, Taiwan, ROC;2. Department of Chemical and Materials Engineering, Chang Gung University, Taoyuan, 33302, Taiwan, ROC;3. Research Center for Chinese Herbal Medicine and Research Center for Food and Cosmetic Safety, College of Human Ecology, Chang Gung University of Science and Technology, Kwei-San, Taoyuan, 33302, Taiwan, ROC;4. Department of Materials Engineering, Ming Chi University of Technology, Tai-Shan, New Taipei City 24301, Taiwan, ROC;1. School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China;2. Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China;3. State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510006, China;1. Department of Biomolecular Electronics, Institute of Molecular Biology and Genetics, National Academy of Sciences of Ukraine, 150 Zabolotnyi Str., 03680 Kyiv, Ukraine;2. Institute of Cell Biology, National Academy of Science of Ukraine, 14/16 Drahomanov Str., 79005 Lviv, Ukraine;3. Rzeszow University, Zelwerowicza 4, 35-601 Rzeszow, Poland;2. Department of Radiology, Unit of General and Pediatric Radiology, University Politecnica delle Marche, Hospital Torrette–Lancisi-Salesi, Ancona, Italy;3. Department of Diagnostic Radiological Imaging, Marcianise Hospital, Marcianise (CE), Italy;4. Department of Internal and Experimental Medicine, Magrassi-Lanzara, Institute of Radiology, Second University of Naples, Naples, Italy |
