Thinned-Young Apple Polyphenols Inhibit Halitosis-Related Bacteria Through Damage to the Cell Membrane
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DOI: 10.3389/fmicb.2021.745100
Abstract: The thinned young apple is a by-product and is generally discarded in the orchard during fruit thinning. The polyphenol content of thinned young apples is about 10 times more than that of ripe apples. In… read more here.
Keywords: halitosis related; microscopy; membrane; thinned young ... See more keywords