Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans
Andréa Fonseca‐Gonçalves(Universidade Federal do Rio de Janeiro), Adriana Farah(Universidade Federal do Rio de Janeiro), Lucianne Cople Maia(Universidade Federal do Rio de Janeiro), Daniel Perrone(Universidade Federal do Rio de Janeiro), Kátia Regina Netto dos Santos(Universidade Federal do Rio de Janeiro), Natália Lopes Pontes Iorio(Universidade Federal do Rio de Janeiro), Renata Simões Moraes(Universidade Federal do Rio de Janeiro)
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