[1]
F. Qiu, K. Komtasu, K. Saito, K. Kawasaki, X. Yao, Y. Kano, Biol. Pharm. Bull. Vol. 19 (1996), pp.1463-1467.
Google Scholar
[2]
L. Wang, Y. Zhao and J. Hu, Helvetica Chimica Acta. Vol. 91 (2008), pp.159-164.
Google Scholar
[3]
J. Schneider, J. Alosi, D. McDonald and D. McFadden, J. Surg. Res. Vol. 161 (2010), pp.18-23.
Google Scholar
[4]
J. M. Lopez-Nicolas, P. R. Guez-Bonilia, L. Mendez-Cazorla and F. Garcia-Carmonad: J. Agric. Food Chem. Vol. 57 (2009), pp.5294-5300.
Google Scholar
[5]
M. Jose, A. Estrela, M. Asensi, and A. Miguel, E.P. 2, 322, 159. (2011).
Google Scholar
[6]
J. Schneider, J. Alosi, D. McDonald and D. McFadden, J. Surg. Res. Vol. 161 (2010), pp.18-21.
Google Scholar
[7]
E. Davism and M. E. Brewwter, Nature. Vol. 12(3) 2004, pp.1023-1035.
Google Scholar
[8]
Y. Wang, H. Wang and Y. Dou, Food and Drug. Vol. 9 (4) (2007), pp.47-49.
Google Scholar
[9]
A. S. Andre, W.O. 2, 009, 012, 551. (2009).
Google Scholar
[10]
M. M. Cieslinski: Aust. J. Chem., Vol. 57 (2004), pp.815-815.
Google Scholar
[11]
Zhang Y, Zhao SC, C.N. 101, 838, 173 (2010).
Google Scholar
[12]
H. Sun, C. Xiao and W. Wei, Organic Chemistry. Vol. 30 (10) (2010), pp.1574-1579.
Google Scholar
[13]
China pharmacopoeia committee, Chinese Pharmacopoeia, Chemical Industry Press (2010).
Google Scholar