CONTRIBUTORS
Toshiyuki Akiyama, Natural Products Research Laboratories, School of Pharmacy, University of North Carolina, Chapel Hill, North Carolina
Mariana Ávalos, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, México
Adelbert Bacher, Institute of Biochemistry, Department Chemie, Technische Universität München, München, Germany
Jörg Bohlmann, Michael Smith Laboratories and Departments of Botany and Forest Sciences, University of British Columbia, British Columbia, Canada
Tonia J. Buchholz, Life Sciences Institute, University of Michigan, Ann Arbor, Michigan
Russell J. Cox, School of Chemistry, University of Bristol, Bristol, United Kingdom
Wolfgang Eisenreich, Institute of Biochemistry, Department Chemie, Technische Universität München, München, Germany
Markus Fischer, Institute of Food Chemistry, University of Hamburg, Hamburg, Germany
Nobuhiro Fusetani, Hokkaido University, Hakodate, Japan
A. Leslie Gunatilaka, Southwest Center for Natural Products Research, University of Arizona, Tucson, Arizona
Silvia Guzmán-Trampe, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, México
Ilka Haase, Institute of Food Chemistry, University of Hamburg, Hamburg, Germany
Alison M. Hill, School of Biosciences, University of Exeter, United Kingdom
Hideji Itokawa, Natural Products Research Laboratories, School of Pharmacy, University of North Carolina, Chapel Hill, North Carolina
Manuel Jiménez-Estrada, Instituto de Química, Universidad ...
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