Thinned-Young Apple Polyphenols Inhibit Halitosis-Related Bacteria Through Damage to the Cell Membrane

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 our study, the antibacterial effect of thinned young apple polyphenols (YAP) on the halitosis-re...

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Detalles Bibliográficos
Autores principales: Liu, Ting, Shen, Hailiang, Wang, Furong, Zhou, Xueru, Zhao, Pengtao, Yang, Yali, Guo, Yurong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8905352/
https://www.ncbi.nlm.nih.gov/pubmed/35281303
http://dx.doi.org/10.3389/fmicb.2021.745100

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8905352/
https://www.ncbi.nlm.nih.gov/pubmed/35281303
http://dx.doi.org/10.3389/fmicb.2021.745100

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