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.
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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.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年学术文章
@wuu
2016年学术文章
@zh
2016年学术文章
@zh-cn
2016年学术文章
@zh-hans
2016年学术文章
@zh-my
2016年学术文章
@zh-sg
2016年學術文章
@yue
2016年學術文章
@zh-hant
name
Gallic Acid Content in Taiwane ...... n Vitro and in Silico Studies.
@en
Gallic Acid Content in Taiwane ...... n Vitro and in Silico Studies.
@nl
type
label
Gallic Acid Content in Taiwane ...... n Vitro and in Silico Studies.
@en
Gallic Acid Content in Taiwane ...... n Vitro and in Silico Studies.
@nl
prefLabel
Gallic Acid Content in Taiwane ...... n Vitro and in Silico Studies.
@en
Gallic Acid Content in Taiwane ...... n Vitro and in Silico Studies.
@nl
P2093
P2860
P1433
P1476
Gallic Acid Content in Taiwane ...... In Vitro and in Silico Studies
@en
P2093
Ming-Tzu Chiu
Teeradate Kongpichitchoke
Tzou-Chi Huang
P2860
P356
10.3390/MOLECULES21101346
P407
P577
2016-10-12T00:00:00Z