Antiadhesive Effect of Green and Roasted Coffee on Streptococcus mutans' Adhesive Properties on Saliva-Coated Hydroxyapatite Beads-Reference-Cited by-同舟云学术

Antiadhesive Effect of Green and Roasted Coffee on Streptococcus mutans' Adhesive Properties on Saliva-Coated Hydroxyapatite Beads

Published:2002-01-25 Issue:5 Volume:50 Page:1225-1229
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Daglia M.¹,Tarsi R.¹,Papetti A.¹,Grisoli P.¹,Dacarro C.¹,Pruzzo C.¹,Gazzani G.¹

Affiliation:

1. Department of Pharmaceutical Chemistry and Department of Experimental and Applied Pharmacology, Faculty of Pharmacy, University of Pavia, via Taramelli 12, 27100 Pavia, Italy, and Institute of Microbiology, Faculty of Medicine, University of Ancona, via Ranieri Monte d'Ago, 60131 Ancona, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010958t

Reference22 articles.

1. Loss and/or formation of antioxidants during food processing and storage

2. In Vitro Antioxidant and ex Vivo Protective Activities of Green and Roasted Coffee

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