Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans
- 27 May 2009
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 118 (3), 782-788
- https://doi.org/10.1016/j.foodchem.2009.05.063
Abstract
No abstract availableKeywords
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