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
2019 ◽
Vol 86
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pp. 106-112
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2015 ◽
Vol 63
(18)
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pp. 4580-4586
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Keyword(s):
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2018 ◽
Vol 257
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pp. 69-81
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Keyword(s):
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2017 ◽
Vol 107
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pp. 590-596
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Keyword(s):
Keyword(s):
2018 ◽
Vol 21
(3)
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pp. 215-221