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Journal: Molecules, 2016
Volume: 21
Number: 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:
by
Teeradate Kongpichitchoke, Ming-Tzu Chiu, Tzou-Chi Huang and Jue-Liang Hsu
Link:
https://www.mdpi.com/1420-3049/21/10/1346
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