Effect of cranberry juice deacidification on its antibacterial activity against periodontal pathogens and its anti-inflammatory properties in an oral epithelial cell model
- Date de publication : 2021-11-10
Référence
Pellerin, G., Bazinet, L. and Grenier, D. 2021. Effect of cranberry juice deacidification on its antibacterial activity against periodontal pathogens and its anti-inflammatory properties in an oral epithelial cell model. Food Funct., 12:10470-10483.
Information Complémentaire
Lien vers l'article: https://pubs.rsc.org/en/content/articlelanding/2021/FO/D1FO01552D
