Deacidification of Cranberry Juice Reduces Its Antibacterial Properties against Oral Streptococci but Preserves Barrier Function and Attenuates the Inflammatory Response of Oral Epithelial Cells
- Date de publication : 2021-07-27
Référence
Pellerin, G., Bazinet, L. and Grenier, D. 2021. Deacidification of Cranberry Juice Reduces Its Antibacterial Properties against Oral Streptococci but Preserves Barrier Function and Attenuates the Inflammatory Response of Oral Epithelial Cells. Foods, 10(7):1634-1653.
