Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans

Published 2009 View Full Article

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Title
Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 118, Issue 3, Pages 782-788
Publisher
Elsevier BV
Online
2009-05-28
DOI
10.1016/j.foodchem.2009.05.063

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