Original Article
Chemical constituents of the fermentation broth of the marine-derived fungus Penicillium roqueforti
Componentes químicos del caldo de fermentación del hongo de origen marino Penicillium roqueforti
Roberto Miosoa,
, Francisco Javier Toledo Maranteb, Irma Herrera Bravo de Lagunac
Autor para correspondencia
a Biotechnology Center – CBIOTEC, Universidade Federal da Paraíba – UFPB, Campus I – Cidade Universitária, 58051-900 João Pessoa, Paraíba, Brazil
b Department of Chemistry, Universidad de Las Palmas de Gran Canaria – ULPGC, Campus Universitario de Tafira – Edificio de Ciencias Básicas, 35017 Gran Canaria, Spain
c Department of Biology, Universidad de Las Palmas de Gran Canaria – ULPGC, Campus Universitario de Tafira – Edificio de Ciencias Básicas, 35017 Gran Canaria, Spain
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