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Chemical Constituents of the Fungus Monascus pilosus BCRC 38093-fermented Rice

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Acknowledgment

The first two authors (M.-D. Wu and M.-J. Cheng) contributed equally to this work and should both be regarded as first author of this publication. This work was supported by a Grant from the Ministry of Economic Affairs of the Republic of China (Grant No. 94-EC-17-A-17-R7-0563). The authors thank Senior Technician Mrs. Chyi-Jia Wang of the Center for Resources, Research and Development (CRRD) of Kaohsiung Medical University (KMU) for measuring the 2D NMR data.

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Authors and Affiliations

  1. Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute (FIRDI), 300, Hsinchu, Taiwan

    Ming-Der Wu, Ming-Jen Cheng, Tai-Wei Liu, Yen-Lin Chen, Hing-Yuen Chan, Hui-Ping Chen, Wen-Jung Wu, Kai-Ping Chen & Gwo-Fang Yuan

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  1. Ming-Der Wu
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  2. Ming-Jen Cheng
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Correspondence to Ming-Jen Cheng.

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Published in Khimiya Prirodnykh Soedinenii, No. 3, May–June, 2015, pp. 482–483.

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Wu, MD., Cheng, MJ., Liu, TW. et al. Chemical Constituents of the Fungus Monascus pilosus BCRC 38093-fermented Rice. Chem Nat Compd 51, 554–556 (2015). https://doi.org/10.1007/s10600-015-1341-5

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