| Affiliation: | 1. Laboratoire de valorisation des ressources naturelles, Université Mentouri, Constantine, Route de Aïn El Bey, 25 000 Constantine, Algeria;2. Laboratoire de Phytochimie, Université Claude-Bernard, Lyon, France;1. College of Food Science and Engineering, Shanxi Agricultural University, Shanxi 030801, China;2. Department of Food Science and Human Nutrition, Clemson University, Clemson, SC 29634, USA;1. University of Hamburg, Faculty of Science, Department of Chemistry, Martin-Luther-King-Platz 6, D-20146 Hamburg, Germany;2. University of Stuttgart, Institute for Industrial Genetics, Allmandring 31, D-70569 Stuttgart, Germany;1. School of Life Science and Technology, Yulin Normal University, Yulin 537000, PR China;2. Guangxi Key Laboratory of Functional Phytochemicals Research and Utilization, Guangxi Institute of Botany, Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin 541006, PR China;1. Department of Medicinal Chemistry, School of Pharmacy, University of Kansas, Lawrence, KS 66045, USA;2. The Small-Molecule X-ray Crystallography Laboratory, University of Kansas, Lawrence, KS 66047, USA;3. Kansas Biological Survey, University of Kansas, Lawrence, KS 66047, USA;1. Instituto de Pesquisa Pelé Pequeno Príncipe, Faculdades Pequeno Príncipe, 80250-200 Curitiba, Paraná, Brazil;2. Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, 81531-980 Curitiba, Paraná, Brazil;1. Instituto de Química, Universidad Nacional Autónoma de México, Circuito Exterior, Ciudad Universitaria, Coyoacán 04510, D.F., Mexico;2. Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias s/n, Col. Juriquilla, 76230 Querétaro, Qro, Mexico |
