Investigation of Components in Roasted Green Tea That Inhibit <i>Streptococcus mutans</i> Biofilm Formation.

Investigation of Components in Roasted Green Tea That Inhibit Streptococcus mutans Biofilm Formation.

Goto, Iori; Saga, Satoshi; Ichitani, Masaki; Kimijima, Manami; Narisawa, Naoki.

Afiliação

Goto I; Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara 421-0516, Shizuoka, Japan.
Saga S; Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara 421-0516, Shizuoka, Japan.
Ichitani M; Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara 421-0516, Shizuoka, Japan.
Kimijima M; Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 252-0880, Kanagawa, Japan.
Narisawa N; Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 252-0880, Kanagawa, Japan.

Foods ; 12(13)2023 Jun 27.

Article em En | MEDLINE | ID: mdl-37444240