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
| Year | 2016 |
| Author | |
| Created date | 2019-01-16 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2016 |
| Publication month | 10 |
| Journal name | Molecules |
| Publication area | 瑞士聯邦 |
| Volume | 21 |
| Issue | 10 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |
| Attached project | 無 |