Gallic acid content in Taiwanese teas at different fermentation degree and its antioxidant activity by inhibiting PKC-δ activation: In-vitro and in-silico studies
徐睿良
徐睿良
Categories: Journal  /   SCI(Sciences Citation Index)  /  
Year2016
Author
Created date2019-01-16
Author orderFourth (above) author
Corresponding authorYes
Publication year2016
Publication month10
Journal nameMolecules
Publication area瑞士聯邦
Volume21
Issue10
Review systemYes
LanguageForeign Language
Attached project