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Influence of natural coffee compounds, coffee extracts and increased levels of caffeine on the inhibition of Streptococcus mutans

✍ Scribed by A.A.P. Almeida; C.C. Naghetini; V.R. Santos; A.G. Antonio; A. Farah; M.B.A. Glória

Book ID
118272302
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
180 KB
Volume
49
Category
Article
ISSN
0963-9969

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