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. 2018 Sep 3;23(9):2245. doi: 10.3390/molecules23092245

Figure 3.

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.