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

Author: Kongpichitchoke Teeradate   Chiu Ming-Tzu   Huang Tzou-Chi   Hsu Jue-Liang  

Publisher: MDPI

E-ISSN: 1420-3049|21|10|1346-1346

ISSN: 1420-3049

Source: Molecules, Vol.21, Iss.10, 2016-10, pp. : 1346-1346

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content