Figure 3.
The HPLC fingerprints recorded at 254 nm of Aspergillus unguis fermentation extracts when cultured under different conditions. (A) A. unguis in potato sucrose broth (PSB) medium; (B) A. unguis in PSB medium + NaBr; (C) A. unguis in PSB medium + procaine; (D) A. unguis in PSB medium + procaine + NaBr; (E) A. unguis treat with plasma in PSB medium.
