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, T.; Chiu, M.-T.; Huang, T.-C.; Hsu, J.-L. 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. Molecules 2016, 21, 1346. https://doi.org/10.3390/molecules21101346
Kongpichitchoke T, Chiu M-T, Huang T-C, Hsu J-L. 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. Molecules. 2016; 21(10):1346. https://doi.org/10.3390/molecules21101346
Chicago/Turabian StyleKongpichitchoke, Teeradate; Chiu, Ming-Tzu; Huang, Tzou-Chi; Hsu, Jue-Liang. 2016. "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" Molecules 21, no. 10: 1346. https://doi.org/10.3390/molecules21101346