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Journal: MoleculesVolume: 21Number: 1346
Article: 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
- Authors:
- Teeradate Kongpichitchoke1,
- Ming-Tzu Chiu2 and
- Jue-Liang Hsu3,*
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