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Gallic Acid Content in Taiwanese Teas at Different Degrees of Fermentation and Its Antioxidant Activity by Inhibiting PKCδ Activation: In Vitro and in Silico Studies
Kongpichitchoke, Teeradate, Chiu, Ming-Tzu, Huang, Tzou-Chi, Hsu, Jue-LiangVolume:
21
Language:
english
Journal:
Molecules
DOI:
10.3390/molecules21101346
Date:
October, 2016
File:
PDF, 3.05 MB
english, 2016