The effect of green tea extract on the removal of sulfur-containing oral malodor volatiles in vitro and its potential application in chewing gum

Journal of Breath Research

Volumn 4, Issue 3, 2010, Pages

  Zeng, Q C ^a   Wu, A Z ^a   Pika, J ^a  

^a Firmenich Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACETONE; BICARBONATE; CATECHOL OXIDASE; GREEN TEA EXTRACT; HYDROGEN SULFIDE; METHANETHIOL; PEROXIDASE; POLYPHENOL; SULFUR; VOLATILE AGENT; PLANT EXTRACT;

ALKALINITY; ARTICLE; BITTER TASTE; BODY TEMPERATURE; CHEWING GUM; ENCAPSULATION; GAS CHROMATOGRAPHY; IN VITRO STUDY; MASS SPECTROMETRY; MEASUREMENT; ODOR; PH; POLYMERIZATION; PRIORITY JOURNAL; HALITOSIS; HUMAN; TEA;

CHEWING GUM; HALITOSIS; HUMANS; HYDROGEN-ION CONCENTRATION; PLANT EXTRACTS; TEA;

EID: 78049262184     PISSN: 17527155     EISSN: 17527163     Source Type: Journal    
DOI: 10.1088/1752-7155/4/3/036005     Document Type: Article

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